Friday, March 25, 2011

Cheese Omelet

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

1. Break the eggs into a bowl. Add the garlic, salt and pepper. Stir together until they are well combined.
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.
3. Pour in the egg-garlic mixture. It should sizzle and immediately start bubbling around the edges.
4. As the edges firm up, push them to the middle and tilt the pan so that the juicy egg moves to the outside. Keep pushing the sides to the middle until there is no more juicy part to run out. Shake the pan a couple of times to make sure the omelet isn’t sticking. If is it, carefully scoot your spatula underneath to loosen.
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.

5. Sprinkle the cheese and optional herbs and green onions evenly over the omelet.
6. Fold one side of the omelet about a third across. Then fold over the next third, enclosing the filling. Let it sit for a few minutes with the heat off so that the cheese can melt and the herbs soften.

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.

2 servings
My own devising, but not original to me of course

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