Cheese Omelette
This past week's healthy lunch alternative was an omelette --- and once again I really enjoyed having a prepared meal for lunch instead of snacking.
I learned how to make a good omelette from my friend, Lynn, when I was in college. It really does make a difference if you add the splash of water and use her technique.
The result will be a light, dreamy omelette.
Cheese Omelette
2 eggs
a splash of cold water (1 t.)
salt and pepper
2 ounces good melting cheese, like Gouda, sliced thin
butter for the pan
a good non-stick omelette pan
a bendable heat resistant spatula
Add a splash of cold water to your eggs. Just a splash. About a teaspoon.
Whisk the eggs and water together well and add salt and pepper.
As the pan heats up, rub butter all around the bottom of the pan and up the sides a little.
Pour the eggs in the greased pan in a thin stream---
take your time
Until the bottom of the pan is completely, evenly covered. The pan should be turned down to Medium High, not High.
Lift up the edges after they start to cook, and let uncooked eggs run back under to come in contact with the hot pan.
Lift the pan off the heat and use gravity if necessary to get the eggs to run under. (I couldn't figure out how to show you this and take a photo at the same time.)
Just keep cooking and lifting it until all of the eggs no longer run, and appear to be set.
Here's how mine looked. It is okay if you have folds.
Now it is time to add your thinly sliced cheese. Place it on one side.
When the cheese starts to melt, it is usually time to fold over the omelette. You can check to make sure that your omelette is browned by carefully lifting an edge to check.
Fold it over and continue to let it cook until the cheese is well melted. The underside will become browner than the top.
I flip my omelette over to the browner side when I slide it on to a plate. But it isn't necessary.
Once I heard Julia Child say that she didn't understand why people ate fast food when you could whip up an omelette in minutes.
I think Julia would approve of this omelette.
B
