cheese omelet

Natasha Kravchuk presents this preparation as a simple cheese omelette. This account selects her shredded low-moisture, part-skim mozzarella filling without the other optional fillings and garnishes.

The whole eggs and fine sea salt are beaten together until foamy. Unsalted butter melts and bubbles in the nonstick skillet before the same egg mixture is added and the heat reduced.

A spatula draws the cooked egg toward the center, letting the remaining liquid egg fill the spaces behind it. This continues until the eggs are nearly set.

The omelet is flipped and the heat turned off. The selected mozzarella is sprinkled over the egg before it is folded in half and slid onto a plate.

The author describes a tender, fluffy omelet that remains light yellow rather than browned. Cheddar, other cheeses, vegetables, bacon, ham and fresh-herb toppings remain separate choices.