Food Network: Classic Omelet

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Classic Omelet
Recipe courtesy Wolfgang Puck, 2003

Ingredients
1 tablespoon unsalted butter, plus 1 tablespoon
4 large eggs
Salt and freshly ground black pepper
1 tablespoon olive oil
1/4 cup cooked tomatoes
2 tablespoons crumbled goat cheese

Instructions
Heat an 8 to 10-inch non-stick omelet pan over low
heat. Add 1 tablespoon of the butter and melt. While the butter is melting, break
the eggs into a large bowl. Add the melted butter and whisk well. Season with salt

and pepper.

Return the pan to medium-low heat. Add the olive oil and the remaining butter and
heat. Add the egg mixture and grasp the pan by its handle (using a potholder if
necessary to protect your hand). Start shaking the pan forward and back while
stirring the eggs slowly with the back of a fork, gently lifting a moving the
cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the
egg will have formed a uniformly cooked but still fairly moist "pancake" shape. At
this time, add any filling of your choice, the tomato and goat cheese, or leave
the omelet unfilled in the classic French style.

To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising
the handle, so that the cooked eggs nearest the handle begin to fall and fold
over; you may use the fork or spatula to help this happen. Hold the far edge of

the pan over a heated serving plate and continue tipping the handle up, so that
the omelet folds over on itself and rolls out of the pan onto the plate. Serve
immediately.