Serves 1
Have all ingredients ready before beginning to cook the eggs. For best results, use a nonstick omelet pan.
• 1 teaspoon cooking oil, preferably rosemary flavored
• 3 large eggs
• 1/8 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons shredded Jarlsberg or imported Gruyère cheese
• 2 tablespoons snipped chives
• 3 tablespoons julienne-sliced sorrel
1. With a soft paper towel, film a 7-inch or larger nonstick omelet pan with the oil. Heat the pan over medium-high heat while you whisk the eggs, salt, and pepper in a bowl with a fork.
2. Pour the eggs into the pan in a thin layer.
3. Holding the pan handle in one hand and the spatula in the other, tilt the pan slightly while you push the spatula from the lower right side of the pan all the way through the omelet to the upper left, pushing the cooked eggs off the bottom of the pan and letting the uncooked portion flow around the spatula. Flatten the omelet, poking it gently with the tip of the spatula. Now tilt the pan the other way and push the spatula from the upper right through to the lower left to make an X; flatten again.
4. Sprinkle on the cheese and cook a few seconds longer.
5. When the omelet is nearly done, toss on the sorrel and chives, fold the omelet in half, and slide it onto a warm plate.
Click here for the original article, Herbs for Breakfast.
Debbie Whittaker is a Denver, Colorado, food writer and recipe developer.
