Yeah, yeah.. no picture here. You make ten omelettes and tell me how much you want to take a picture of one. *tongue out*
- 2 teaspoons butter
- 2 teaspoons olive oil
- 3 large eggs
- 1/8 cup of chicken stock (if no chicken stock, water will work)
- 2 ounces shredded cheese (I used cheddar)
Place an omelette pan on medium heat. Allow to warm. Place butter in pan and allow to emlt, add olive oil.
After butter completely melts and is noticably hot, crack the three eggs directly into pan. Add stock, and scramble together briefly. As eggs begin to set at the edges, use a spatula to gently push cooked portions to the center, tilting the skillet to allow the uncooked egg to flow into empty spaces. Shake skillet gently to keep eggs from sticking to the bottom. Then let set for several moments.
When the surface of omelette looks set, but is still wet on top, add the cheese on one side of the omelette. Using a spatula, fold the omelette over the the toppings. Let set for 30 seconds, give or take.
Plate, allow to cool for two minutes (and finish cooking), and then serve!