Cheese Omelet

1. 1

   Equipment: 9-inch non-stick skillet and an immersion blender

2. 2

   Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.

3. 3

   Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute.

4. 4

   (The Waffle House uses a 15,000 rpm malt shop mixer.)

5. 5

   While moving the skillet in a circular motion, pour in the eggs.

6. 6

   Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up.

7. 7

   When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds.

8. 8

   Keep moving the pan in a circular motion, but not as often as before it was flipped.

9. 9

   (Too much movement at this time will cause the omelet to fall.)

10. 10

    Flip the omelet once more to finish cooking--no more than 30 additional seconds.

11. 11

    Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.

12. 12

    Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.

No additional tips available.