Comté and Herb Omelet
- Yield: 1 servings
The folding technique can take a bit of practice, but the results are well worth it. Within just minutes you’ll have a delicious dish worthy of any bistro in Paris.
- 2 eggs
- 1tablespoon milk
- 1teaspoon minced fresh herbs (such as parsley, chives, thyme and/or basil)
- Salt and pepper
- 1/2tablespoon butter
- 1/4cup grated Comté
- In a small bowl, whisk the eggs until the yolks and whites are evenly combined. Whisk in the milk and herbs; season with salt and pepper.
- In an 8-inch nonstick or cast-iron skillet, melt the butter over medium heat. Once the butter is melted, add the eggs. Stir vigorously with a rubber spatula continuously until the eggs are almost set (they should look like very loose and soft scrambled eggs), about 1 1/2 minutes. Spread the eggs out in an even layer around the pan. Sprinkle the cheese evenly over the eggs and let cook 30 seconds. Remove from the heat. Using the rubber spatula, fold over a third of the omelet (like folding a letter). Tilt the pan and slide the unfolded side onto a plate. Invert the skillet and carefully flip the omelet
- out onto itself. Serve warm.