In her black-and-white TV kitchen, Julia Child urged us to “have the courage of our convictions” and do things we never thought possible, like cook an omelet in a matter of seconds. Her method requires a bit of finesse and bravery, but the more you make it, the better it looks—and tastes. We make omelets individually to order; while they take a few minutes to prep, the cook time is just 30 seconds. This recipe is our simplest classic omelet, which pairs a strong aged Cheddar with chopped garden herbs. Use the recipe as a base and customize the fillings for a special breakfast or a dinner party, using sautéed kale, mushrooms, and peppers, chopped ham and Swiss cheese, or smoked salmon and dill. If it’s your first time making an omelet, read the instructions closely before diving in; after a few tries, the technique will become second nature.
- Yield: 1 Serving
- 1 tablespoon chopped fresh herbs (chives, basil, rosemary, oregano, thyme)
- 2 tablespoons grated sharp Cheddar cheese*
- 2 large eggs
- 0.125 teaspoon kosher salt
- Freshly ground black pepper
- ½ tablespoon unsalted butter
- Chop the herbs. Grate the cheese.
- In a small bowl, whisk together the eggs, ½ teaspoon water, salt, and several grinds of black pepper until fully combined, about 20 seconds.
- Heat a small 8-inch nonstick skillet over just below high heat, with the pan handle facing toward you. Add the butter and swirl the pan to fully coat. Wait until the butter starts to become foamy with large bubbles but not yet browned, then pour in the eggs. When a skin just starts to form (10 to 15 seconds), add the cheese and herbs in a line from left to right across the middle.
- Working quickly, run a small spatula under the far edge of the omelet to release it from the pan. Start to pull the eggs up and shake and tilt the pan to spread out any uncooked egg and allow it to cook. Using the spatula, roll the eggs up and over the cheese; this part will be intentionally messy. Cook another 10 to 15 seconds until just barely set; the outside should be a pale golden and the inside soft and creamy (for a harder cooked omelet, cook several seconds longer). Turn off the heat.
- To remove the omelet, hold a plate in one hand. Pick up the skillet handle with your right hand, thumb up, and quickly turn the pan upside down over the plate so that the omelet rolls off onto the middle of the plate, folding over itself into a rolled shape. Serve immediately.