2 large eggs — (up to 3)

1 tablespoon minced dill — optional

–chives or basil 2 tablespoons grated swiss cheese — (up to
3)

–parmesan or cheddar
—or other filling like smoked –salmon
and ricotta cheese –prosciutto and black olives 1 tablespoon
unsalted butter

salt and pepper

Beat the eggs with a fork; season with a pinch of salt and
pepper add any fresh herbs you would like to include

Melt the butter in an omelet pan or a nonstick 7inch pan with
sloping sides.
Tilt the pan from side to side to coat the bottom
with melted butter.
When butter is about to turn brown, add the
eggs to the skillet.
Over high heat, stir the eggs with your right
hand while you shake the pan back and forth, up and down, with your
left hand.
When the underside of the omelet begins to set, tilt to
pan, after you lift the edge of omelet, so that any uncooked egg
from the top will run under the cooked egg and set.
Run a line of
the grated cheese down the middle of the omelet

Hold the right top or side third of the omelet towards the
center, then roll it over onto other third.

Grab the handle of the omelet pan with your right hand, and roll
the omelette onto a plate.

All Recipes

Busted for you by Gail Shermeyer <4paws@netrax.net>