Breakfast / Brunch: Omelet 07 by Recipe Cottage

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	Omelet 07

		OMELET 2 or 3 lg. eggs salt 2 or 3 grinds of pepper 1 tblsp. unsalted butter Use a non-stick frying pan. Crack eggs into bowl, add salt and pepper and beat until just blended. Set pan over high heat and add the tblsp. of butter. As the butter melts and begins to foam, swirl the film bottom and sides. Wait until the foaming begins to subside, then pour in the beaten eggs all at once. Let the eggs settle for 4 seconds, then start shaking and swirling the pan as the eggs sizle and start to set. Sontinue for 10 seconds or so, loosening the cooked curds from the pan and swirling the uncooked egg around them until everything starts to thicken. Now, start giving the pan a series of short, shark jerks to shift eggs to the far edge of pan. The omelet will start rolling over on itself. You can easily flip over the cooked egg at this point. The omelet is fluffy and yummy.