SERVES 2
You can make one omelet after another in the same pan, although you may need to reduce the heat. Refer to the photos for “How to Make an Oversized Omelet”—the steps are similar to the ones used here.
6 |
large eggs |
2 |
tablespoons heavy cream or milk |
½ |
teaspoon table salt |
¼ |
teaspoon ground black pepper |
2 |
tablespoons unsalted butter |
4 |
ounces Monterey Jack cheese, shredded (about 1 cup) |
1 |
recipe Filling for Denver Omelets (recipe follows) |
1. Whisk together 3 of the eggs, 1 tablespoon of the cream, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper in a small bowl until thoroughly combined.
2. Melt 1 tablespoon of the butter in a 10-inch nonstick skillet over medium-high heat until it just begins to brown, swirling to coat the pan. Add the eggs to the skillet and cook until the edges begin to set, 2 to 3 seconds, then, with a heatproof rubber spatula, stir in a circular motion until slightly thickened, about 10 seconds. Use the spatula to pull the cooked edges into the center, then tilt the pan to one side so that the uncooked egg runs to the edge of the pan. Repeat until the omelet is just set but still moist on the surface, 1 to 2 minutes.
3. Sprinkle ½ cup of the cheese evenly over the eggs and allow to partially melt, 15 to 20 seconds. With the handle of the pan facing you, spoon half the filling over the left side of the omelet. Click here for slide the filling-topped half of the omelet onto a warmed plate using the spatula, then tilt the skillet so the remaining omelet folds over the filling in a half-moon shape; set aside. Repeat the instructions for the second omelet. Serve.