Herb and Gruyere Omelet

By miss5elements

Learn the omelet-basics with these classic fillings, then experiment with sauteed veggies, different cheeses, & meats. Got some leftovers you don't know what to do with?
They'll probably taste delicious in an eggy cocoon.

An 8" nonstick skillet is the perfect size for a 2-egg omelet (=6T of liquid)
Don't over-beat your egg mixture - it'll toughen the protein in the whites.

Ingredients

• 2 lg eggs
• Sea salt & ground black pepper
• 1/2 T unsalted butter
• 2 T grated Gruyere cheese
• 2 T chopped fresh herbs, such as: parsley, basil, tarragon, & chives

Details

Servings 1
Preparation time 5mins
Cooking time 10mins
Adapted from redbook.mag

Preparation

Step 1

1. In a med bowl, gently beat the eggs, 1/4t salt, & a pinch of black pepper & set aside. Now, prep the rest of your ingredients: omelet-making is a quick activity, so get everything chopped, grated, & measured before you begin cooking.
2. Heat a small (8") nonstick skillet over med heat. After the pan has been heating for 2-3 min, add the butter. Wait for it to bubble before adding your eggs, but be careful - if your pan is too hot, it will dry out the eggs.
3. Pour the egg mixture into the center of the pan, and tilt the pan so the eggs spread around the entire surface. As they set, gently stir them w/a spatula, pulling the set eggs up & allowing the liquid to spread into the pan (there should be no gaps or holes).
4. Keep scrambling. Doing this allows the eggs to cook evenly, and it won't affect how the omelet looks on the outside. You want to cook the omelet until the bottom is set & the top is just set but still looks moist, 1-2 min.
5. Your omelet is almost cooked - now it's time to sprinkle it with your cheese, herbs & whatever other goodies you've chosen. Aren't you glad you prepped everything?
6. Using a rubber spatula, loosen the edges of the omelet. Slide the spatula under half of the omelet & tilt your pan, letting gravity help you fold it in half. Gently slide onto a plate.