There was a time when I used to make an omelette every day for breakfast. Those days are long gone.
Everyday for the past few months I’ve woken up to coffee and toast. I believe my coffee addiction has resulted in my inability to make anything more complicated than toast first thing in the morning. At the very least its destroyed any desire to.
I figured I’d give it a try today. To make things easier on myself I stuck to a relatively simple omelette.
- Whisk eggs in a bowl.
- Grate the desired amount of gruyere and then some (for snacking).
- Heat butter in a pan until it starts to brown.
- Toss in eggs and agitate for 10-15 seconds.
- Let eggs cook until 30 seconds from completion.
- Sprinkle on gruyere.
- Kill the heat and fold the omelette in half.
- Transfer to plate or cutting board and cut in half.
- Garnish with chives and freshly ground black pepper.
The result is a delightfully tender omelette with just-melted gruyere. The chives work well as a garnish providing a suggestion of an oniony bite. This compliments the richness of the omelette and cheese.
I used to add a lot of ingredients to my omelette. Over the years I’ve found that my favourite things to eat are generally minimalistic. I can’t think of anything I could add that would enhance this omelette.
A common mistake I used to make was culinarily jumping the shark. Sometimes you just have to recognize that you have the perfect game going. Think of how amazing sashimi can be.