Ingredients
2large eggs
1tbspbutter,unsalted
2tbspcheese,grated any kind
4cherry tomatoes,cut in half and sprinkled lightly with salt
2tbspbasil,parsley or herb, chopped of your choice
Preparation
In a bowl, beat the eggs with a fork. In an 8-inch nonstick skillet over medium-low heat, melt the butter.
Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
Repeat until the eggs are somewhat set but still a little soft in the center for about 6 minutes.
Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer or until the eggs are mostly set but still a little soft in the center.
Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half.
Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate.
