Cheese Omelette

Ingredients

• 3 egg – beaten
• 0.25 teaspoon kosher salt
• 0.125 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 0.5 cup cheddar cheese – shredded

Instructions

1. Crack the eggs into a medium bowl, add the kosher salt and black pepper, and beat with a fork until completely homogeneous and lightly foamy, 20–30 seconds.
2. Heat an 8-inch nonstick skillet over medium heat. Add the unsalted butter and melt until foamy but not browned, 30–45 seconds.
3. Pour in the eggs. Let sit 5–10 seconds, then use a flexible spatula to gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until small curds form and the surface is still glossy and just slightly loose, 1–2 minutes.
4. Smooth the eggs into an even round. Sprinkle the shredded cheddar cheese evenly over one half. Reduce heat to low and cook until the cheese just begins to melt and the bottom is lightly set, 30–60 seconds.
5. Use the spatula to fold the omelette in half over the cheese. Cook 30–60 seconds more, until the omelette is set but still tender and the cheese is melted; the exterior should be pale yellow with little to no browning.
6. Slide the omelette onto a warm plate and serve immediately.