Perfect Cheese Omelet

1. 1

   Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.

2. 2

   Heat butter in 10-inch nonstick skillet over medium-high heat when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2-3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 20 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set, but still moist on surface, about 20-25 seconds. Sprinkle cheese and filling, if using, down center of omelet, perpendicular.

3. 3

   Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.

4. 4

   Run spatula between outer edge of omelet and pan to loosen, jerk pan sharply toward you a few times to slide omelet up far side of pan,. Jerk pan again so that 2 inches of unfolded edge folds over itself, or use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve,.

* Per serving · 4 servings · Values may vary.

No additional tips available.