Omelette is a wonderful option for breakfast or lunch: it is quickly prepared, and depending on the filling it can be either light or very nutritious.
Classic French omelette will definitely not leave you indifferent. Without a fried golden crust, smooth and soft on top, this omelette is tender and airy inside. It is easy to prepare if you know the technique and key steps. Try it!
Ingredients:
2 large eggs
2 tbsp. water
1/8 tsp. salt
Dash of black pepper
1 tsp. butter
2 tbsp. shredded cheese
Dash of dried herbs
Yields: 1 serving
Instructions:
1. Beat eggs, water, salt and pepper with a fork in a small bowl until well combined but not frothy.
2. Heat butter in nonstick frying pan over medium-high heat until hot. Pour egg mixture into pan. Tilt pan to coat bottom. Mixture should set immediately at edges.
3. Gently push cooked portions from edges toward the center with spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
4. When top surface of eggs is thickened and no visible liquid egg remains, sprinkle eggs with shredded cheese and herbs. Use a wooden fork to fold one side of omelet over center. Fold other side over center. Tilt omelet off of pan and carefully onto a plate, so its folded sides are hidden. Serve immediately.
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