A Perfect Cheese Omelette
Crack 4 eggs into a bowl.
Add a tbs of chopped fresh parsley and some chopped chives and tarragon
And a few twists of the black pepper mill
Beat until mixed and the eggs feel a little airy
Melt 1 tbs butter in a small omelette pan.
When the butter melts and sizzles on medium, add eggs.
As eggs settle on the edges, lift with a spatula and tilt pan to allow uncooked eggs to flow to the sides and cook, keep on doing that.
When most of the egg has set, add
2 oz grated gruyere or swiss cheese.
Cook for a minute to melt the cheese, then flip half the eggs over onto itself to
form an omelette.
Gently slide out of pan and if serving two, cut in half to serve.
(adapted from Alice Waters – The Art of Simple Food)
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
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