The Omelette

As I said before, the process of making an omelette is like the processes of frying eggs, scrambling eggs, and sautéing. Likewise, the process of making a frittata is like the process of making an omelette (except you don't fold a frittata over, and it's finished in the oven!). It's like an egg food chain. 

Today, I'm going to show you how to make an omelette, what I consider the closet king of breakfast foods. It deserves this title because people marvel at them - when people go out for breakfast, what do they get that's special? Answer: an omelette. It's like your favorite things are swaddled in a warm, soft, egg blanket. They're delicious! However, they're also easy to make. The process of making them is not really that fancy at all, but the product itself is considered fancy. So, here it is: the closet king of breakfast.

To make a basic cheese omelette, you will need:

• butter or olive oil - 1/2 T
• eggs - 3
• cheese - your favorite! I like Monterey Jack. Colby jack, sharp cheddar, extra sharp, whatever cheese you like. Careful, though. Some cheeses like smoked gouda (even extra sharp cheddar) don't melt as easily as other cheeses. Once the eggs are for the most part set, you'll have to turn down the heat real low to avoid overcooking the eggs while the cheese takes its time to melt.
• salt and pepper 

Note: Please, no Kraft singles or anything. With that said, deli cheese is excellent. Provolone works amazingly because it gets nice and stringy, but please, none of that prepackaged nonsense. Even on a budget, deli cheese gives you more bang for your buck.

The Omelette

Tips:

• Depending on when during the cooking process you raise the eggs slightly to let the uncooked ones flow to the bottom of the pan, you may need to do it again. Just pick another side until the unfolded omelette looks for the most part clear of all uncooked-ness (if that makes sense).
• Serve with fresh fruit and toast for a full breakfast you can impress someone with. Then go make another one for yourself!
• Always experiment with fillings. Go nuts (but don't actually experiment with nuts).