Cheese Omelet

I'm a food blogger and I run a catering business so OBVIOUSLY all of my recipes turn out perfectly every single time.  (Hey, family - you can stop laughing now.)  We're laughing because we that that statement couldn't really be any farther from the truth.  Because of this food blogging gig, I make more first time recipes that the average person and that just gives me even more opportunities to mess things up.  Sometimes, I make little mistakes that can go relatively undetected.  And sometimes, I end up with a completely unsalvageable (and inedible) disaster.  

One Sunday evening, I decided to whip up a quick cheese omelet for my daughter before she headed back to college.  As part of the mom code, I've vowed to always send my kids back to school with full tummies and a heaping bag of leftovers.  I do recognize that they are more than capable of feeding themselves and they do exactly that on a regular basis.  BUT I still enjoy cooking for them and since I don't get that chance very often I take advantage of every opportunity that I can.  What can I say?  I love being their mom.

As my sweet girl packed up her car with baskets of clean laundry and more shoes than she could possibly wear in one weekend, I examined the refrigerator for ingredients that I could pull together into something quick that I could feed her before she began her trek back to campus.  I didn't have much to work with so I settled on a simple cheese omelet.  Fast forward 10 minutes and I plopped a pile of very unattractive cheesy eggs on her plate.  After a good laugh - she gobbled it up and declared it "delicious."  (You gotta love the willingness of college kids to eat ANYTHING.)  Not exactly the omelet that I had pictured in my head.  

Even though she ate the omelet, I was disappointed in the results so I decided to give it a second try.   Thank goodness for second chances.  My next omelet turned out MUCH prettier.  FYI - my second try omelet tasted exactly like it's uglier cousin - but it was easier on the eyes.  

Cheese Omelet
​3 eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 Tablespoon butter
1/4 cup cheddar cheese

Whisk together eggs, salt and pepper.  

Spray 10" skillet with cooking spray. 

Melt butter in skillet. 

Add eggs.  Scrape with rubber scraper for 20 seconds. 

Tilt pan to allow uncooked eggs to fill bare spots. 

Let cook 30 seconds or until eggs are just set. 

Remove pan from heat.  Sprinkle cheese over half of omelet. 

Cover and let sit until cheese melts. 

Fold unfilled half of omelet over cheese half to create a half moon. 

I'm not sure that I ever truly figured out what I did wrong on my first omelet.  Other than the fact the pan was a greased a little better the second time around, I used the exact same process for both attempts.  Sometimes, there's just no explanation for why  a recipe flops.  I've learned to just pick myself up and try again (and again) until I get it right.  I figure that if I make something enough times, it's bound to turn out eventually.  

Ciao!

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