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Cheese Omelet for two

5 large eggs
1-2 tsp milk (or substitute water)
1 cup grated cheeses (jack and cheddar work well, especially in combo)
Salt and pepper to taste
Veggies or sour cream if you wish to add them inside (see below)
Butter for the pan

Beat the eggs well in a large bowl. Really get in there and add
air by flipping your wrist up as you beat (it's a learned technique)
if you can. A whisk can be useful. Add a small amount of milk (or
water) to the beaten eggs (this compensates for the water lost
while cooking the omelet). Mix in.

The secret to rich delicious eggs is to cook them slowly over low
heat. This makes wonderful underdone eggs. If you like your eggs
well done and your omelets brown (shudder) you can cut corners on
the speed. The slowness will make all versions of eggs taste better

Melt some butter in a pan over low heat. Do not let the butter
brown. One half a tablespoon should be plenty for a wide non-stick
pan. Adjust for size of pan and stickiness. Cast iron pans make
great eggs but watch for sticking. When the butter is fully melted,
add the eggs. Stir for half a minute or so and make sure the eggs
do not get hard on the bottom (remove from heat now and then if
needed). Add the cheese. The eggs should still be very watery,
but not so watery that the cheese goes under them. Spread the
cheese evenly.

Cook the omelet until the bottom is hard (but not brown, unless
you really insist) and the top is cooked enough for you. Lift up
the edges of the omelet now and again to let the most watery parts
slip to the bottom and cook. Note that the cheese will make it
very hard to tell how cooked the eggs are since the melted cheese
will appear runny. Flip half of the omelet over on to the other
half. Remove from pan and serve in halves. Alternatively, you
can cut the omelet in half and then flip half of each half separately.
This works better for newbies and when each person eating wants
their eggs cooked to different degrees of doneness.

Additions: If you want to add vegetables, add them right after
you add the cheese. If you want them cooked well, cook them before
you add them to the eggs. Sauteed mushrooms are great. To add
items you want only slightly warmed but not cooked (like avocado
or sour cream), add them right before flipped the omelet.


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1 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
It really works, July 5, 2006 - 11:54 AM
Reviewer: Cassie from Saratoga, CA
this recipe was really easy, i wish there was some approximate time on it, but everyone's oven is different. you really have to keep an eye on it while you are cooking, like they say don't let it stick to the pan. over all my first gourmet omelette turned out to be a complete success.

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