Fluffy French Omelet
Serving Size / Yield
- 3 eggs
- 2 tsp. water
- 1 tsp. butter
- 1/4 C. shredded cheddar cheese
- 1/4 tsp. each: chives, tarragon
Whisk the eggs together with the water in a small bowl, then heat a nonstick skillet over high heat. Melt the butter over the skillet, making sure to coat the entire bottom. Pour the eggs into the pan, swirling them so they coast the entire bottom. When they start to turn light on the edges, pull the cooked egg away from the edge of the pan, and tilt the pan so uncooked egg fills the space. Continue until the omelet is set, then sprinkle the cheese into the middle, fold in half and allow the cheese to melt for a few minutes. Remove the eggs from the skillet and sprinkle with the fresh chopped herbs before serving.