Le Creuset

Basic Fluffy Omelet for the 9.5” Stainless Steel Non-Stick Frypan
A handheld electric egg beater and an oven-safe Frypan are all you need to create this winning breakfast treat for one hearty eater, or two to share. It’s also great for brunch or an impromptu supper. The book, and later the movie, The Egg and I, were set in the Northwest, hence the inspiration for the recipe.
3 large eggs 2 tsp. unsalted butter Salt & freshly ground pepper to taste	2 thin slices of cheddar, Gruyere, Swiss, or Munster cheese 3 Tbsp. chopped cooked ham or crumbled bacon or bell pepper cut in tiny dice (optional)

Add the eggs to a medium high-sided bowl & beat them with a handheld mixer for at least two minutes on high speed, or until they are frothy, pale yellow & tripled in size. Salt & pepper the eggs to your taste.

Place the Frypan on medium heat. Add the butter, & as it melts use a pastry brush to spread it over the pan bottom & up the sides.

When the butter just starts to sizzle, pour in the egg mixture. Leave them alone for about 30 seconds - or until they just start to set on the bottom. Tip the pan to allow some of the egg to run to the sides & then shake the pan with a back & forth motion to loosen the omelet. The non-stick pan is perfect.

Thanks to the stovetop to oven versatility of the Frypan, you have two choices in finishing the omelet.

After about 1 1/2 minutes, pry up one corner of the eggs with the spatula &, using a flick of the wrist, flip the omelet over on the undercooked side. Top the omelet with the cheese & other toppings if used. Cook 30 additional seconds. Fold the omelet in half & move it to a platter, then cut it in half again to serve two, or to a plate to serve one. OR:
Have the oven preheated to 325-degrees F. After adding the eggs to the Frypan, let the pan remain on medium heat on the stovetop for 30 seconds to allow the eggs to start to set, then place the pan in the oven for about 3 to 4 minutes or until the omelet is puffed & the top is still a bit runny. Remove from the oven, top with the cheese etc. then fold the omelet in half. Allow to sit for a minute or two to finish cooking. Serve as above.

Comments: This may take a bit of practice to get right, since burners & ovens vary. The idea is to keep the omelet as fluffy as possible & not overcooked & rubbery.

Variation: If you’re leery of the flipping, simply ignore it &, when the eggs are still a bit runny on the surface, add the toppings & fold it in half, in the pan, & allow it to sit, off the heat, to finish cooking. Try giving it 30 seconds.

You may also present an even fluffier creation: separate the yolks from the whites & beat the whites with a pinch of cream of tartar until they stand in soft peaks but aren’t dry. Lightly fold the whites into the yolks until only a few streaks of white remain. Then continue with the recipe.

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