Chuck's Favorite Omelette

By Addie

Chuck Williams says that making an omelette seems to be a rite of passage for anyone interested in French cooking. His advice is to use a good omelette pan with shallow, sloping sides that will allow you to fold and slide out the eggs easily. His other piece of advice is to take your time. With a little practice, you'll get the technique down for folding the omelette, and even your mistakes will taste good. You'll also learn how you like your omelette cooked—with a solid center or a soft and creamy one.

Ingredients

• 3 Eggs
• 1-2 pinches of Salt
• Fresh Ground Pepper, to taste
• 1 Tablespoons Water
• 1 teaspoon Unsalted Butter
• 2 Teaspoons shredded Gruyere Cheese
• 1 teaspoon chopped fresh chives

Preparation

Step 1

Combine eggs, salt, pepper and water. Beat lightly

In an 8 inch frying pan over medium heat, melt butter and swirl until foams.

Add Eggs, shaking the pan to keep them moving over the heat, then quickly and lightly stir eggs. Cook to desired consistency (usually creamy center)

Add the cheese and chives across the center of the omelette perpendicular to the handle of the pan. Tip pan and roll 1/3 omelette onto itself, then do the same for the other side and flip to put folded part down. Serve immediately.
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COMMENTS:

This is a really good recipe and how-to make an omelette recipe, step by step. Solid advice and directions. It's a simple, classic recipe. This omelette is the real fast food. Easy to do, simple, fresh, healthy. Every child should learn to cook this simple classic.

I don't mean to fault my mother, God bless her, but she did not teach me to cook anything. This is easy enough to get me started.