Friday, March 25, 2011
3 or 4 eggs
1 clove garlic, pressed
¼ teaspoon salt and pepper to taste
½-¾ cup grated cheese, cheddar works well
3 tablespoons fresh herbs, like dill, chopped or dried herbs in a pinch, optional
2 green onions, finely chopped, optional
3 tablespoons vegetable oil
2. Heat the oil in a cast iron frying pan (or an omelet pan, of course) until the oil shimmers and is very hot—but not smoking.
Note: I pick up the pan if it seems that the heat is too high. For me this is easier than changing the temp on the burner.
Note: If you are making omelets for a group, make multiple omelets rather than one or two giant ones. I think that dealing with more than 5 eggs at a time is really hard. When making multiple omelets, put the finished one on a plate in a 250ºF oven while you make the remaining.
My own devising, but not original to me of course