A bit of water whisked into the eggs tenderizes them. You may fill this omelette with anything you like, of course. It makes two very generous servings.
For the mushroom and goat cheese variation, sauté 1 pound of thickly sliced mushrooms in 2 tablespoons unsalted butter until they are golden and most of their liquid has evaporated. Use about 4 ounces fresh goat cheese, and 1/2 cup of chervil sprigs (you may substitute flat-leaf parsley), which you mince at the very last minute, to take advantage of their flavorful oils.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
Whisk together the eggs and the water in a medium-size bowl until just blended. Whisk in salt and pepper to taste.
Step 2
Melt the butter in a 12-inch nonstick omelette pan over medium high heat until it is hot and turning golden. Add the egg mixture and stir, bringing the cooked edges toward the center so the uncooked egg runs to the edges. When the omelette is generally set but still quite liquid, sprinkle over whatever filling you plan to add and let it cook without stirring for another 1 to 2 minutes, or to your taste.
Step 3
When the omelette is cooked to your liking, slide it out of pan until half of it is on the patter, then fold the remaining half over the first half. Serve immediately.
