niki rothman has achieved her own platonic ideal of an omelette at home, and she wants to share it with you. It’s golden yellow, with not a touch of brown, with 1/4-inch thick layers of egg folded around a stunning half-pound of cheese. “It’s beautiful, delicate, tender,” she raves. Here’s how:
Use a fork to beat 4 eggs with about 1 1/2 Tbsp. of water. Grate 8 oz. cheese of your choice. Melt about 1 Tbsp. butter to cover bottom of a 12-inch non-stick pan over very low heat. Pour in the eggs, and cover with a flat (not domed) lid. Do not uncover for 5 minutes; when eggs appear set, spread on the cheese and some very thinly sliced scallions if you like, cover, and turn off the heat. After 2 to 3 minutes, fold the omelet in half with a wide spatula to enclose the melted cheese, and serve.
Here’s a great tip for those who prefer to cook their omelettes on both sides before adding fillings, courtesy of korriekiss’s teenage sons: You’ll need two skillets, one to cook your omelette in, and a second that’s greased (use oil, or the pan you’ve cooked your bacon in) and heating. After heating the buttered omelette pan and pouring the eggs in, crank the heat on the second pan and when it’s almost smoking, put it on top of the omelette pan and turn both burners off. The omelette cooks from both sides this way; in a couple minutes, take the top pan off, top with cheese/toppings and fold the omelette in half–it’s done.