Classic Omelet with Sharp Cheddar
This is a variation on the classic French omelet, served with sharp Cheddar and lightly flavored with scallions. Use an aged white Cheddar, like Cabot Cheddar, Canadian Black Diamond Cheddar, or New Zealand White Cheddar.
INGREDIENTS | SERVES 1
- 1 teaspoon extra-virgin olive oil
- 2 large eggs, lightly beaten
- ⅛ teaspoon kosher salt
- Pinch of freshly ground black pepper
- ¼ cup sharp Cheddar, coarsely grated
- ¼ teaspoon scallions, finely chopped
Warm the olive oil in an 8-inch nonstick or seasoned skillet over medium heat. Pour in the eggs, then tilt the pan to spread the eggs evenly over the pan bottom. Sprinkle with salt and pepper.
When the bottom has set and a thin coating of egg is uncooked on the top, add the grated cheese in the omelet's center.
Using the back side of a fork, fold ⅓ of the omelet over its center with the cheese, then fold the other side over that. Cook until egg is set, 1–2 minutes.
Slide the omelet onto a plate, top with chopped scallions, and serve immediately.
