Room Temperature Basic Omelet

Room Temperature Basic Omelet

Ingredients:
3 large eggs, at room temperature
1 tablespoon water or heavy cream

Directions:
Salt and freshly ground pepper to taste
1⁄ tablespoon peanut or vegetable oil
2
1⁄ tablespoon butter
2
Cheese, cooked meat, or vegetables for filling
1. Whisk the eggs with the water or cream and salt and pepper. Bring a 10" nonstick
skillet to temperature over medium-high heat, and then add the oil and the butter.
Once the butter is melted and starts to foam, pour in the egg mixture. Tilt the pan
to distribute the egg mixture evenly around the pan.
2. Lower the heat to medium and continue to cook until the eggs are almost set,
occasionally tilting the pan to move any uncooked egg mixture evenly across the
omelet. Once the eggs are almost set, distribute the fillings across the half of the
omelet that’s opposite from the skillet handle.
3. If necessary, use a spatula to loosen the edges of the omelet from the skillet. Give
the pan a shake to ensure the omelet will slide out of the pan, then slide it onto a
serving plate, using the pan to fold the omelet in half. Top with some additional
freshly ground pepper, if desired, and serve hot.
BASIC FRITTATA
A frittata is basically an unfolded omelet that’s topped with precooked meat,
vegetables, and cheese and then finished under the broiler. That finishing step
allows you to add a bit more filling than you can to an omelet.
Yields 4 servings