How To Make An Omelette
 Whether you fill it with cheese or load it up with veggies, making a perfect fluffy omelette is one of those little kitchen wins that feels extra satisfying. Ingredients 3 large eggs 2 teaspoons water Salt Freshly ground black pepper 1 tablespoon unsalted butter, plus a bit more for glossing the omelette (optional) ⅓ cup finely shredded Gruyère, Cheddar, or any other flavorful melting cheese 1 teaspoon finely chopped fresh thyme or chives (optional) 3 large eggs 2 teaspoons water Salt Freshly ground black pepper 1 tablespoon unsalted butter, plus a bit more for glossing the omelette (optional) ⅓ cup finely shredded Gruyère, Cheddar, or any other flavorful melting cheese 1 teaspoon finely chopped fresh thyme or chives (optional) Instructions In a medium bowl, combine the eggs with the water, a generous pinch of salt, and a few grinds of pepper. Using a fork or whisk, beat vigorously until well combined and there are no visible egg whites. In an 8-inch nonstick skillet over medium-low heat, melt the butter and swirl to coat the whole surface of the pan. Add the eggs and let cook, undisturbed, until the eggs start to set around the edges. Once the eggs start to set, use a rubber spatula to move the cooked egg away from the edges, letting the raw egg run to the outside of the pan. Continue gently scrambling the eggs until they are about 75% set, and then use the spatula to press the runny eggs into an even layer. Sprinkle the cheese and herbs (if using) all over the eggs and let cook, undisturbed, until the cheese is mostly melted. Using the spatula, fold the edge of the omelette closest to you toward the center. Fold the other edge toward the center, and then tilt the pan over the center of a plate so the omelette lands seam side down. The entire cooking process should take no more than 3 to 4 minutes. If you'd like, spear the extra butter with a fork and run it over the top of the omelette to gloss it and give it some extra buttery flavor. Serve immediately. In a medium bowl, combine the eggs with the water, a generous pinch of salt, and a few grinds of pepper. Using a fork or whisk, beat vigorously until well combined and there are no visible egg whites. In an 8-inch nonstick skillet over medium-low heat, melt the butter and swirl to coat the whole surface of the pan. Add the eggs and let cook, undisturbed, until the eggs start to set around the edges. Once the eggs start to set, use a rubber spatula to move the cooked egg away from the edges, letting the raw egg run to the outside of the pan. Continue gently scrambling the eggs until they are about 75% set, and then use the spatula to press the runny eggs into an even layer. Sprinkle the cheese and herbs (if using) all over the eggs and let cook, undisturbed, until the cheese is mostly melted. Using the spatula, fold the edge of the omelette closest to you toward the center. Fold the other edge toward the center, and then tilt the pan over the center of a plate so the omelette lands seam side down. The entire cooking process should take no more than 3 to 4 minutes. If you'd like, spear the extra butter with a fork and run it over the top of the omelette to gloss it and give it some extra buttery flavor. Serve immediately. Nutrition Information Powered by Per serving (1 servings) Calories: 499 Fat: 41 g Saturated fat: 21 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 30 g Sodium: 477 mg Cholesterol: 638 mg Per serving (1 servings) Calories: 499 Fat: 41 g Saturated fat: 21 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 30 g Sodium: 477 mg Cholesterol: 638 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.