Classic Omelet

Here is a simple recipe for a classic French omelet. Apparently it should be pale on the outside and creamy on the inside, but if you're like me, you can cook it a little longer to brown its exterior just a bit. The most interesting part of these instructions is that you gently scramble the eggs. And yes, this is another recipe adapted from Fine Cooking.

Ingredients

• 1/2 Tbsp butter or some oil
• 2 large eggs
• Salt and pepper
• 1/4 loosely packed grated cheese.
  

Instructions

1. Melt the butter or heat the oil in an 8-inch nonstick skillet over medium heat.
2. In a small bowl lightly beat the eggs, salt, and pepper until frothy. Pour the eggs into the skillet and let them sit undisturbed, until the eggs are just beginning to set around the edges (30 to 60 seconds)
3. Gently scramble the eggs with a spatula.
   
4. Turn off the heat as soon as the bottom has set (30 to 60 seconds).
5. Sprinkle the cheese down the center third of the omelet.
6. Run a spatula around the edge and fold a third of the omelet over the cheese.
7. Fold again and flip onto a plate, to complete the final fold of the omelet (like an envelope).

Eat up. Serves 1.