White Cheddar and Herb Omelet
Ingredients
- 3 eggs
- 1 ounce white cheddar grated
- 1 tsp salted butter
- 1 tsp fresh parsley finely chopped
- 1 pinch white pepper
- 2 sprigs fresh chives chopped
Servings: person
Instructions
- In a small bowl whisk eggs together with a fork. Mix only until well combined without incorporating too much extra air. Mix in white pepper and parsley to combine.
- Heat butter in an 8-9" omelet pan or non stick frying pan over medium heat until starting to bubble. Add egg mixture to the pan all at once. Stir with a heat proof rubber spatula, pulling the egg away from the sides and toward the center. Keep eggs moving until starting to set, level out with the spatula and sprinkle cheese on top. At this point check your heat and lower if necessary. Keep pan on heat for about 30 seconds longer to set the eggs and melt the cheese. Remove from heat and loosen omelet from the pan with the rubber spatula.
- While tilting the handle side of the pan upward, slide the omelet down the pan towards the bottom end and at the same time roll the top 1/3 edge of the omelet toward the center. Next, fold the bottom 1/3 of the omelet toward the center, creating an elongated shape. Roll omelet off the lower edge of the pan onto a plate. Sprinkle with fresh chives and serve immediately.
Recipe Notes
Keeping the eggs moving in the pan until almost set helps ensure no colour forms on the omelet.
Recipe Source:Â Compelled To Cook
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