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Cheddar Cheese and Green Onion Omelet

Source of Recipe


From "Breakfast: Williams-Sonoma Collection"



List of Ingredients



• 2 green onions
  
• 4 large eggs
  
• 1/4 cup water
  
• 1 tsp fresh lemon juice
  
• Fine sea salt and freshly ground pepper
  
• 1 Tbsp unsalted butter
  
• 1/2 cup shredded aged white Cheddar cheese
  






Instructions



1. Thinly slice the green onions, keeping the white and tender green parts separate. Set both aside. In a bowl, combine the eggs, water, lemon juice, 1/4 teaspoon salt, and a pinch of pepper. Use a balloon whisk to beat vigorously until the color is even.
   
   
2. Place a 10-inch nonstick frying pan over medium-high heat and add the butter. When the butter has foamed and the foam begins to subside, tilt the pan to distribute the butter evenly. Pour the egg mixture through a sieve into the pan. After 30 seconds, use the edge of a nonstick spatula to push the cooked edges carefully a little toward the center, while keeping the eggs in an even layer. The uncooked eggs will flow toward the edges and the omelet will cook more evenly. Tilt the pan and continue to move the cooked portions around the pan as necessary.
   
   
3. When the center of the top is thickened and there is no more standing liquid, after about 4 minutes, scatter the cheese and the white parts of the green onions evenly over the omelet. With the spatula, fold half of the omelet over to create a half-circle. Let the omelet cook for about 30 seconds longer, then slip out onto a platter. Cut the omelet in half, scatter the green onion tops evenly over each portion, and serve.
   
   Makes 2 servings.