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Perfect Cheese Omelet

Source of Recipe


Cook's Illustrated, May 2001






List of Ingredients



• 3 large eggs
  
• Salt
  
• Ground black pepper
  
• 1/2 Tbsp unsalted butter (plus melted butter for brushing finished omelet)
  
• 3 Tbsp very finely grated Gruyère (Cheddar, Monterey jack, or other cheese of your choice)
  






Instructions



1. Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.
   
   
2. Heat butter in 10-inch nonstick skillet over medium-high heat; when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2 to 3 seconds; then, with rubber spatula, stir in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on surface, about 20 to 25 seconds. Sprinkle cheese down center of omelet, perpendicular to handle of skillet.
   
   
3. Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold. Run spatula between outer edge of omelet and pan to loosen. Jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that 2 inches of unfolded edge folds over itself, or use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve.
   
   Serves 1