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1
Preheat the oven to 350F.
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2
Heat 10-inch non-stick skillet on stove and add the oil over medium heat.
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3
When it begins to smoke lightly, shut off the heat and add the almonds.
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4
Stir them to coat with the oil and put the skillet back on the heat.
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5
Cook over low heat, stirring constantly, until the nuts brown, 30 seconds.
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6
Add the rosemary and stir until it gets slightly crisp and pale green, 15 to 30 seconds.
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7
Use a slotted spoon to remove the nuts and rosemary onto a kitchen towel.
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8
Season with a pinch of salt.
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9
Whisk together the eggs, water and 1/2 teaspoons salt.
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10
Whisk only enough to integrate the eggs.
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11
You dont want to whip too much air into them or make them frothy.
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12
Place the skillet on the stove over medium heat and add the butter.
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13
Swirl the butter around as it melts so it coats the whole surface of the pan.
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14
Pour in the egg mixture.
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15
Allow mixture to cook for 1 minute then use a wooden spoon to stir the eggs for 1 minute, as if you were scrambling them.
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16
Then, allow the eggs to cook, undisturbed, over medium-low heat for about 2 minutes; the eggs will appear to be about halfway set.
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17
Sprinkle the cheese and 1/2 of almond mixture and place the pan in the oven for 5 to 7 minutes or until the center is cooked.
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18
Pull out of the oven.
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19
Lift the handle of the pan up tilting the pan away from you and towards the plate.
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20
This tilting should cause the omelet to slide down in the pan a little.
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21
Fold the omelet in half.
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22
Sprinkle with the remaining almonds and rosemary.
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23
Serve immediately.
