CIAKids : Rolled Omelet


Rolled Omelet
Yield: 1 Serving
The famed French chef, Escoffier, describes an omelet as nothing more than scrambled eggs in a skin. If you are going to make several omelets in a row, have everything ready before you begin. You can keep them warm in a 200°F oven, but it’s best to serve each omelet as it is ready.
Ingredients	Amounts
Eggs	2 each
Whole or low-fat milk, heavy cream, or water (optional)	1 Tbsp
Salt	to taste
Freshly Ground Pepper	to taste
Unsalted Butter	2 tsp
Cheddar Cheese (substitute cheese according to taste) Grated or crumbled	1 Tbsp

Method
Break the eggs into a bowl. Add the milk, if using. Season with salt and pepper and whisk until evenly blended. Have a serving plate ready by the stove. Heat the butter in a small nonstick omelet pan over high heat, tilting the pan to coat the entire surface. Pour the egg mixture into the pan and scramble it with the back of a fork or wooden spoon as you gently shake the pan. Keep moving the pan and utensil at the same time until the egg mixture has coagulated and is nearly set, 2–3 minutes. Add the cheese and gently press it down into an even layer. Lower the heat and let the egg mixture finish cooking without stirring, 15–20 seconds. Tilt the pan and slide a fork or spoon around the lip of the pan, under the omelet, to be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or a wooden spoon to roll the edge nearest the handle toward the center of the omelet. Tip the pan, rolling the omelet onto the serving plate. To give the omelet additional sheen, rub the surface lightly with butter.