Cheese Omelet

1. 1

   Crack into a large bowl: 8 to 12 eggs.

2. 2

   Add: 2 tablespoons chopped parsley, 2 tablespoons mixed chopped herbs (chives, chervil, tarragon, or marjoram).

3. 3

   A few grinds of black pepper and beat lightly, until just combined.

4. 4

   When ready to cook, season the eggs with: Salt.

5. 5

   Preheat a large (12-inch) heavy or nonstick pan for 3 to 5 minutes over medium-low heat.

6. 6

   When the pan is completely heated, put in: 1 tablespoon butter.

7. 7

   When the foaming butter begins to subside, pour in the eggs.

8. 8

   Turn the heat up to medium.

9. 9

   Pull the sides towards the center, letting uncooked egg flow onto the exposed pan.

10. 10

    When the eggs have set on the bottom, continue lifting the edges and tilting the pan to allow uncooked egg to flow under to cook.

11. 11

    When most of the egg is set, sprinkle over the top: 4 ounces Gruyere or cheddar cheese, grated.

12. 12

    Cook for a moment to heat the cheese.

13. 13

    Fold the omelet in half over itself and slide onto a large plate.

14. 14

    Rub the top with a bit of butter and serve.

15. 15

    Substitute 4 ounces ricotta cheese for the Gruyere or cheddar.

16. 16

    Omit the herbs.

17. 17

    Make 4 individual omelets with 2 or 3 eggs each.

* Per serving · 4 servings · Values may vary.