Cheese Omelette
A tender three-egg omelette with melty cheddar, folded to order — the classic technique in a one-glance grid.
Set an 8-inch (20 cm) nonstick skillet over medium heat
| 3 large (150 g) eggs | whisk until uniform | pour in, stir once, cook until just set 2-3 min | fold in half, cook 30 sec more, slide onto plate |
|---|---|---|---|
| 1 tbsp (15 ml) water | |||
| 1/4 tsp fine salt | |||
| pinch of black pepper | |||
| 1 tbsp (15 g) unsalted butter | melt until foaming | ||
| 1/2 cup (55 g) sharp cheddar cheese | shred, sprinkle over half | ||
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