A Perfect Omelette

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Use an omelette pan or a small frying pan that’s shaped like an omelette pan.  Melt
1/4 of a stick of butter in the pan on medium heat until it sizzles (not browns!)

Meanwhile, beat three fresh organic eggs in a bowl with a whisk, adding as much air as you can.

Pour the eggs into a pan and with a spatula, as the eggs start to set, lift up the outer edges
and tilt the pan so the loose eggs, slide onto the bottom of the pan and cook into the omelette.

When it’s almost done, a little liquidy inside but not so much that you can still tilt the pan and slide the eggs around – add fresh sliced swiss cheese or cheddar cheese, let it melt for a minute or so and with the spatula, flip half of the omelette onto itself.  And let it cook for another 30 seconds or so, until the cheese seems melted. 

Additions, throw a little fines herbes into the eggs when you beat them.  Toss some baby spinach into the butter, before you add the eggs.  Ditto onions, mushrooms.  Cook the eggs as above, and toss a little pre-cooked baby spinach, mushrooms, onions, peppers, tomatoes into the omelette 10 seconds after you add the cheese.  Omit the cheese and just do that with the vegetables.

Cook it in grapeseed oil instead of butter, not quite as smooth but great!  It just might be a little harder to flip the omelette onto itself.



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