It’s been said that the sign of a good cook is a well-made omelette. As a result, don’t expect to get this recipe right on the first try, or even the third or fourth. That sad, it’s been one of my favorite recipes to learn over time. It is a perfect recipe for breakfast with coffee, lunch with juice, and dinner with wine, and can be constantly altered based on what’s in your fridge. I’d recommend always using good cheese, good milk, and butter. Keep it French. But expand your palette, try it with scallions, goat cheese, herbs de provence.
1 apple, cored and sliced into thin strips
2 tablespoons butter, separated
1/2 tablespoon light cream*
sea salt, to taste
2 ounces cheddar cheese (preferably good quality)
Heat an eight inch skillet over medium-low heat. Add 1 tablespoon of butter and apples. Cook until soft and golden. Remove from pan.
While apples cook, whisk eggs, cream, and salt in a small bowl, making sure to incorporate as much air as possible. Add eggs to pre-seasoned pan and cook over medium heat. Shake pan vigorously back and forth as eggs begin to heat, allowing the runny egg to mix with the cooked. As the egg starts to set, lift edges with a flexible spatula, allowing the runny parts to slip under the cook. Continue to shake and lift until eggs are just set. Turn heat to low and top omelette with cheddar and apples.
When cheddar is melted and apples are warm, use a spatula to fold omelette on top of itself, forming a half circle. Serve warm.
*I prefer light cream as it adds more fluff and taste to the omelette, but if you don’t have it on hand, feel free to substitute with any kind of cream or milk