Who doesn't love an omelet? This hearty dish can be served alone or with hashbrowns and sausage.
3 eggs, room temperature
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1/4 Cheddar cheese, finely shredded
1. In a medium-sized bowl, whisk together eggs, milk, salt and pepper.
2. In an 8" skillet or omelet pan, melt butter over low heat until foamy but not browned. Increase the heat to moderately high and tip the pan to coat with butter.
3. Pour in egg mixture. As the omelet cooks, tilt the pan and draw the edges in toward the center with a fork. Shake pan gently to distribute the uncooked portion.
4. When the omelet is just set, about 2 minutes, remove from the heat and sprinkle with cheese. Loosen the edges of the omelet with a fork and as you tip the pan forward to fold the omelet in half, slide the omelet onto a warmed serving plate.
Makes 1 serving
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