Simple Omelet For Two
By Nina Littleton
Omelets are quite easy to make perfectly and just as easy to spoil completely. Properly prepared, it is a light and golden pleasure, tender and moist inside, smoothly veiled in butter outside. It is served hot from the pan, simply by itself, or gently concealing a delicious filling.
Take care that your eggs are fresh and your butter, (positively no margarine), is of fine quality. Cook the omelet quickly, in a proper pan of appropriate size. Prepare the filling first so the omelet can be served at once when ready. It is better that the guests wait a moment for the omelet than vice-versa—it gets tough and cold.
A good idea is to make several small omelets of two or three eggs rather than one huge one. When you have the filling and all ingredients ready, you can turn one out in a minute and a half.
Ingredients:
- 5 eggs
- 1 Tbsp. water
- 2 Tbsp. butter
- 2 Tsp. grated parmesan
- salt and pepper (optional)
Break four whole eggs in a bowl; add the yolk of the fifth putting it’s white in a separate small bowl. Beat the egg white until fluffy and whisk together the other ingredients—eggs, water, salt and pepper, grated cheese—until just mixed. The cheese, in small quantity, does not possess it’s own flavor at all, but intensifies the flavor of the eggs.
Heat the pan and add butter. When it sizzles, combine the fluffy white with the rest of the eggs, pour them into the pan and give it one quick swirl with the whisk. As it starts to set, gently lift the edges with a spatula so the liquid on top can run underneath. Do this until the liquid no longer runs, and while the eggs are still a little moist on top, slide the omelet toward the handle of the pan and fold it in half or thirds. If you have a filling, spread it on the instant before you fold the omelet. Serve Immediately.