This is the most creamy and scrumptious Omelet you will ever have! Ryan loves his Omelets stuffed with sausage, ham, cheese, and mushrooms, however, he thoroughly enjoyed this delicate one filled with cheese.
These Omelets take a bit of technique...and patience. So take it nice and slow.
FRENCH OMELETE
INGREDIENTS:
2 large Eggs
1 1/2 Tbsp Salted Butter, divided
Pinch of Kosher or Sea Salt
Pinch of White Pepper (you can use Black Pepper if you don't have White)
1 oz Cheese (Boursin, Goat, Laughing Cow, basically anything you'd like. We really like Laughing Cow Spreadable Cheese wedge on ours!)
Chives or Green Onions
INSTRUCTIONS:
In a small bowl, whisk the two eggs together until there is no white or yellow streaks, completely blended. Be careful not to whisk too much air in, but make sure that when you take the whisk out, the eggs fall in a single stream off, and not in the chunks of yolk and white you normally get.
Heat medium sized skillet over medium low heat. Melt 1/2 tablespoon of butter in the pan and wait for it to foam up, not sizzle.
Pour egg mixture into pan and constantly stir it so that nothing has time to stick or cook too much.
While stirring, add a pinch of salt and white pepper.
Continue to stir all around the pan.
Once the eggs begin to clump together (about 2 minutes), shake the skillet to spread uncooked eggs around. Use your spatula to spread the eggs around the pan so you get a decently even layer on your Omelet.
Cover and cook for 1 minute on low.
Take off the heat and let sit for 1 minute.
Place your cheese on the omelet in the direction the handle on the pan is going.
Lift up the edge of the Omelet and begin to roll, not too tight.
Place some butter at the edge of where you are rolling to help it roll easier.
Finish rolling and place onto a plate.
Spread the remaining 1/2 Tbsp of butter on top and garnish with chives or green onions.