Recipe#10713

Title: Cheese Omelette

From: af656@freenet.carleton.ca (Paul A. Meadows) 
 Newsgroups: rec.food.recipes 
 Subject: Omelette 
 Date: 9 Jul 1995 12:58:03 -0400 
 Message-ID: <199504091516.LAA25145@freenet3.carleton.ca> 

Yield: 2 servings
 5 eggs
 2 tb water
 salt
 pepper, fresh ground
 1/4 c chives, finely chopped
 2 tb butter
 1/3 c cheddar cheese, grated
 With a fork, lightly combine eggs, water, salt & pepper to taste,
 and 2 Tb chives in a medium bowl.  Don't overbeat.
 Place omelette pan on medium-high heat, and swirl in 1 Tb butter.
 After the butter sizzles, pour in half of the egg mixture.
 Using a fork, swirl the centre as the mixture begins to stiffen.
 Tilt the pan toward you, scraping cooked mixture at edges into
 centre, then tilt away from you so uncooked mixture fills the hole.
 Continue to do this until omelette is set but still moist. Sprinkle
 half of the cheese onto top third of omelette.
 Tilt pan, fold omelette over in thirds. Slide it onto a serving
 plate. Sprinkle with 1 Tb chives.
 The whole operation should take about 1 minute.  Repeat for the
 second omelette.
 Wines to serve with cheese omelettes: something light and crisp
 such as Italian Frascati or bubbly such as Spanish Cava, Segura
 Viudas.