How to Make an Omelet

Ingredients

• 2 large eggs
• 1 tablespoon unsalted butter
• 2 tablespoons grated cheese, any kind
• 3 to 4 cherry tomatoes, cut in half and sprinkled lightly with salt
• 2 tablespoons chopped basil, parsley, or herb of your choice

Directions

1. Crack the eggs into a bowl and whisk them well with a fork.
2. Set an 8-inch nonstick skillet over medium-low heat and melt the butter in it.
3. Pour the eggs into the pan and leave them alone until the edges start to firm up. Using a silicone spatula, draw the cooked edges in toward the middle, then tip the skillet so the loose egg runs out to the sides.
4. Continue that motion until the eggs are partly set but the middle is still slightly soft, about 6 minutes.
5. Arrange the cheese, tomatoes, and herbs in a strip through the center of the omelet. Cook for about 1 minute more, until the eggs are mostly set while still retaining a little softness in the center.
6. Run the spatula around one edge of the omelet to release it. Slide the spatula underneath, then gently fold the omelet in half. Loosen the folded omelet from the skillet with the spatula, angle the pan over a plate, and ease it out with a little nudge.