Prosciutto and Cheese Omelette

This was invented when my fridge was bare. But it's fantastic.

2-3 Eggs (I like the brown jumbo cage-free)
1 Slice Prosciutto (I like the Abraham Black Forest)
1 stick of string cheese (I like TJ's organic)
1 Tbsp. butter

There are a couple tricks to making a really good omelette:
• A decent omelette pan, or 9-10" frying pan)
• Med-high heat. Water will sizzle on contact, and the butter will melt quickly and turn brown after a couple seconds.
• Don't beat the eggs too much; just mix them.

Mix your eggs with salt and pepper to taste. 2 for normal omelette, and 3 if you're hungry.

Put your pan on the stove at med-high.

Shred one slice of prosciutto in to bite sized pieces (1-2") and put on plate.

Peel strings of string cheese, and put next to prosciutto. I think 1/2 of a stick is enough cheese, but if you want it extra cheesy, use a whole one. And the string cheese is just what I had in the fridge, so go crazy. I bet the truffle cheese would be awesome! You just want them fairly thin, so they'll melt in a timely manner.

When the pan is hot enough, put the butter in and swirl it around. I usually get by with 1/2 Tbsp. but "the experts" say 1 Tbsp. Suit yourself.

Just as the butter is starting to turn brown, put your eggs in, and start shaking the pan back and forth, popping any egg bubbles that come up with a fork.

After a minute or so, the base should have set pretty well, so now you can smooth around the egg "custard" evenly, and fill in any edges that are uneven.

Now put in your cheese. Try to sprinkle it evenly on the 2/3 of the omelette away from you.

Follow suit with the prosciutto.

Tilt the pan away from you and peek under the edge close to you using the fork. It should just have hints of brown, and there still should be some "custard" on top.

At that point, tilt the pan away from you and fold the edge closest to you over and down. You're going for a 1/3 fold, so after the fold you'll have 1/2 folded and 1/2 open.

Shake the pan some more so the omelette slides around, and peek again. There should be more golden brown, but no dark.

Now pick up the pan, and tilt it away from you and slide the omelette on to the plate, and in the process of sliding, the omelette should fold in 1/2 naturally on the plate.

Eat ASAP!

This is how *my* perfect omelette is cooked: with a hint of crispy on the outside, yet still soft and moist on the inside. Some may like it with no brown, and some may like it burnt.

Easy, huh?


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