Cheese Omelet

Samantha’s Cookbook, p. 10

6 eggs

½ teaspoon salt

1/8 teaspoon pepper

4 tablespoons water

2 tablespoons butter

½ cup grated cheese

Crack the eggs into a mixing bowl.

In this case, ya gotta break exactly six eggs to make an omelet.

Use a fork to beat the eggs until they are well mixed.

Add the salt, pepper, and water.

Continue beating the mixture with the fork until it is foamy.

The fun part!

Melt the butter in a skillet over medium-high heat until it is bubbly. Be careful not to let the butter burn.

Pour the egg mixture into the skillet.

I hope the butter didn't burn. 

As the eggs cook, use a spatula to push them gently toward the middle of the skillet. Tilt the pan slightly so the uncooked eggs move to the outside.

When the bottom of the omelet is lightly browned and the eggs are firm, sprinkle the grated cheese over half the omelet.

I used mozzarella. It's a weird choice for an omelet, but it was the cheapest shredded cheese they had at Whole Foods.

Lift and fold the other half of the omelet over the cheese.

Yeah, it got a little more than lightly browned. But since my omelets usually come out extra-crispy, I was pretty ok with it.

Lower the heat to medium low and allow the omelet to cook until the cheese is fully melted, about 2 to 3 minutes.

Slide the omelet out of the pan and onto a serving dish. Serve the omelet while it is hot.

Half of one made a damn nice dinner.

My Rating: 3/5 "I am historically a destroyer of omelets. This recipe was really, really detailed and helpful, and it should get all the credit for me not ruining this one. The batter is a little salty, but there's a nice amount of cheese. It's quite filling!"