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LOCATION: Recipes >> Eggs Dairy >> Cheese Omelette 01

Print this Recipe    Cheese Omelette 01

Easy Cheese Omelette
Yield: 2 servings

5 eggs
2 tb water
salt
pepper, fresh ground
1/4 c chives, finely chopped
2 tb butter
1/3 c cheddar cheese, grated

With a fork, lightly combine eggs, water, salt & pepper to taste,
and 2 Tb chives in a medium bowl. Don't overbeat.

Place omelette pan on medium-high heat, and swirl in 1 Tb butter.
After the butter sizzles, pour in half of the egg mixture.

Using a fork, swirl the centre as the mixture begins to stiffen.
Tilt the pan toward you, scraping cooked mixture at edges into
centre, then tilt away from you so uncooked mixture fills the hole.

Continue to do this until omelette is set but still moist. Sprinkle
half of the cheese onto top third of omelette.

Tilt pan, fold omelette over in thirds. Slide it onto a serving
plate. Sprinkle with 1 Tb chives.

The whole operation should take about 1 minute. Repeat for the
second omelette.

Wines to serve with cheese omelettes: something light and crisp
such as Italian Frascati or bubbly such as Spanish Cava, Segura
Viudas.

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