This is a nice omelet made with grape tomatoes and Swiss cheese. The parsley is mixed into the eggs and makes an attractive omelet.
The recipe is sized for a single 3-egg omelet. If you are going to make several omelets, multiply the amount of the ingredients. The directions are for our five-minute omelet method.
- 3 large eggs
- 1 tablespoon chopped fresh parsley
- 1 slice Swiss cheese
- 4-6 cherry tomatoes, sliced
- a pat of butter
- salt and pepper
- Whisk the eggs together in a cup. Stir in the chopped parsley.
- Use an eight-inch, nonstick heavy frying pan. Put a pat of butter in the pan. Over medium-high heat, heat the butter to just short of brown and swirl it around the pan.
- Pour the eggs into the hot pan. Salt and pepper the eggs.
- Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly, and curds will form.
- When the eggs approach the consistency of cottage cheese with mostly solids but some liquid eggs, stop stirring.
- Use the spatula as a paddle to pat the eggs down into an even layer. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
- Place the cheese and sliced tomatoes across half of the omelet. If you are right-handed, put them on the left side of the omelet.
- The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on an angle over the plate, and gently shake the omelet onto the plate filling side first.
- When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate.