Scrambled Egg Omelet
Description
Chef John's easy technique means you don't have to choose between a tender omelet or scrambled eggs for breakfast. With this recipe, you can have both.
Ingredients
•
3 large eggs
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3 tablespoons grated sharp white Cheddar cheese
•
1 teaspoon chopped fresh parsley
•
1/2 teaspoon chopped fresh marjoram
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1/2 teaspoon chopped fresh thyme
•
1 pinch salt
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1 pinch cayenne pepper
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2 teaspoons olive oil
Directions
1
Beat eggs, cheese, parsley, marjoram, thyme, salt, and cayenne pepper together in a small bowl with a fork until combined.
2
Heat oil in a small, nonstick skillet over medium heat. Pour egg mixture into the skillet; cook and stir constantly, scrambling eggs using a rubber spatula, scraping the sides of the skillet as needed. Reduce heat to low when eggs start to come together; continue cooking, stirring slowly but constantly, until eggs are very wet and softly scrambled. Turn off the heat.
3
Tilt the skillet toward you; push eggs together at the bottom edge of the skillet. Tuck in and smooth out eggs' edges with your spatula as you form eggs into an omelet that is no longer wet, but still moist. The curve of the skillet will help in shaping.
4
Return the heat to medium; cook until a skin is formed on bottom surface of omelet, about 15 seconds. Off heat, carefully flip over onto a warm plate. Serve immediately.