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Sage, Thyme, and Melty Gruyère Omelet

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"My omelet education began when my mother taught me that with just slight adjustments, omelets can be infinitely variable—for a fluffy omelet, whisk a splash of cool water into the eggs. For a richer, heartier omelet, whisk in a splash of whole milk or heavy cream. You can use a lot of herb combinations and various cheeses, too—really, whatever you happen to have on hand. Here I include my personal combination: sage and thyme—two herbs that I feel bring the flavors of the eggs and cheese (Gruyère) to life. While I scatter the sage leaves and flake the thyme inside the omelet, you can also serve the herbs sprinkled on the exterior. The last-minute 'butter gloss' is something I learned from my friend and fellow Iron Chef Geoffrey Zakarian."

List of Ingredients

â—¦ 2 tablespoons canola oil
â—¦ 8 to 10 fresh sage leaves
â—¦ 8 sprigs fresh thyme
â—¦ Kosher salt
â—¦ 3 large eggs
â—¦ 2 tablespoons unsalted butter, chilled
â—¦ ½ cup grated Gruyère cheese



Recipe

Heat a 6-inch nonstick skillet over medium heat and add the oil. When it begins to smoke lightly, after 2 to 3 minutes, turn off the heat and add the sage leaves and thyme sprigs. Stir the herbs to coat them with the oil and cook, stirring constantly, until the leaves pale a bit in color and get slightly crisp, 2 to 3 minutes. Use a slotted spoon to transfer the herbs to a plate lined with a paper towel, season with salt, and set aside to cool. Discard the oil and set the pan aside.

In a bowl, combine the eggs with a splash of cool water and a pinch of salt. Whisk until the eggs are well combined.

Place the skillet you used to fry the herbs over medium heat and add 1 tablespoon of the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat to medium-low and pour in the eggs. Use a heatproof rubber or silicone spatula to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook, undisturbed, until they start to stick to the bottom, 1 to 2 minutes. Now, stir the eggs gently once more so they don't stick. Once the eggs are almost cooked, after 1 to 2 minutes more, sprinkle the cheese and the sage leaves over them. Stem and flake the thyme leaves over the eggs, too. Add a sprinkle of salt.

Lift the handle of the pan up, tilting the pan away from you and toward the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge of the omelet closest to you toward the center. Fold the outer edge toward the center, and then tilt the pan over the center so the omelet lands seam-side down. Spear the remaining tablespoon of butter with a fork and run the butter over the top of the omelet to gloss the exterior and give it some extra buttery flavor. Serve immediately.

Serves 2