Classic Omelet With Fresh Thyme And Cheddar

1. 1

   Whisk together eggs, thyme, cheese and salt and pepper to taste.

2. 2

   Heat a non-stick pan over medium-high heat.

3. 3

   Add butter and when it begins to foam pour in the egg mixture.

4. 4

   Lift and lightly swirl pan around so the egg covers the bottom and begins to cook.

5. 5

   Continue to move the pan around and lift edges of the omelet to let the uncooked egg run to the bottom.

6. 6

   It is done when the top is just cooked and the bottom is beginning to brown slightly.

7. 7

   Fold omelet in half and slide onto a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.