Whisk together eggs and salt for 30 to 45 seconds or until no whites remain.
Elevate your breakfast experience with a classic technique that yields an elegant omelette with a silky exterior and a soft, creamy interior.
Servings and Ingredients
|2 Hy-Vee large eggs
|Dash Hy-Vee salt
|1 ½ tsp. Hy-Vee salted butter, plus additional for garnish
|1 oz. finely shredded Gruyère cheese (1/4 cup), optional
|Fresh chives or Italian parsley, finely chopped; for garnish
Things To Grab
- Small bowl
- 8-in. nonstick skillet
- Small silicone spatula or sturdy plastic fork
- Serving plate
- Paper towel
Melt 1½ tsp. butter in an 8-in. nonstick skillet over medium-low to medium heat until foamy but not browned.
Add egg mixture all at once to skillet. Using a small silicone spatula, immediately stir eggs with one hand while vigorously shaking skillet on burner with other hand, breaking up curds as they form. Scrape any wispy egg edges on side of skillet back into egg mixture. Stop stirring after 1 to 2 minutes when eggs form a soft, custardy scramble with small curds.
Gently spread eggs into an even layer. Sprinkle with cheese, if desired. Remove skillet from heat; let stand for 30 to 60 seconds or until omelette easily loosens from side and bottom of skillet.
Loosen edge of omelette from skillet with spatula or fork. Tilt skillet by its handle with an underhanded grip and gently roll omelette from the handle side to within 1 in. of other side of omelette edge. Then fold remaining edge up and over the omelette to seal it shut.
Roll omelette onto a serving plate with seam-side down. If desired, cover with a paper towel to position and shape omelette on plate with you hands; remove paper towel.
To garnish, lightly brush omelette with additional melted butter; sprinkle with chives or parsley, if desired. Serve immediately.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 385mg
- Sodium: 480mg
- Total Carbohydrates: 0g
- Protein: 12g