Recipe#8552

Title: FRENCH OMELETTE WITH MELTED CHEESE & CROUTONS

SOAR

   3                    Eggs
                        Walnut sized piece of butter
   1       oz           Grated Gruyere or Cheddar
                        -cheese
                        -----FOR THE CROUTONS-----
     1/2                Slice White Bread
   1       tb           Oil
  French omelettes are quite thick, so the size of the
  pan is important, for a 3 egg omelette you need a
  5-inch frying pan, 10-inches for a 6 egg omelette and
  so on.
  
  Cut the bread into small squares of about half to
  quarter of an inch. Fry them in oil gently and remove
  from the pan as soon as they turn golden. Wipe the pan
  out and put in the butter.
  
  In a bowl lightly beat the three eggs. Heat the butter
  until it hisses. The moment it stops hissing pour in
  the three beaten eggs and with the back of a fork,
  scramble them in the hot butter for about a minute
  until all the egg is cooked.
  
  When it looks sort of soft scrambled addd the cheese,
  sprinkle over the croutons and season.
  
  While the middle is still a little moist, fold it with
  a palette knife or fork and tip it onto a warm plate.
  
  The omelette will go on cooking for another 35 seconds
  to a minute after you have taken it out so unless you
  like eggy shoe leather, take it out of the pan just
  before it is cooked.
  
  It is a wonderful omelette, slightly soft in the
  middle, crunchy and cheesy.