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Our omelet isn’t yet quite cooked – it is lightly coagulated but we’re going to stop the cooking for a time.
Remove the skillet from the heat.
Place some fried bacon bits in the center, or whatever suits your whim.
Sprinkle generously with Gruyere or Emmenthal style cheese.
Add a grinding of pepper.
Return the omelet to low heat to keep it from cooling off when folded. The eggs are soft without being completely set, which would make the omelet dry.
Loosen the edges on one side, folding the omelet toward the center.
Fold the other half toward the center.
You can see the omelet is not browned. It is soft to the touch.
Flip the omelet directly onto a pre-warmed plate or platter.
The filling is sealed in the middle.
Serve immediately.