Fluffy omelets are easier to make than you might think. The secret is to use a small preheated pan and to stir the eggs initially to form large, fluffy curds, such as when making scrambled eggs. Pat the eggs into an even layer, add the fillings, and then fold into a half-moon shape for a light supper or delicious brunch treat.
- 6 large eggs
- 2 tablespoons chopped assorted fresh soft herbs, such as chives, parsley, tarragon, basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 thick slices Brie, about 2 ounces each
In a small nonstick omelet pan or 8-inch skillet, melt 1 tablespoon of the butter over medium-high heat.
Return the pan to medium-high heat and add 1 tablespoon of butter. When the butter is foamy, add half of the egg mixture and swirl to coat the bottom of the pan evenly. Using a heat-resistant rubber spatula or wooden spoon, stir the eggs lightly until almost set but still moist, 1 to 1 1/2 minutes. Pat the egg curds into an even layer with the back of the spatula. Arrange the cheese across the omelet and cook undisturbed until the eggs are set but not colored, 30 seconds to 1 minute. Lift an edge of the omelet with the spatula and fold the omelet in half to enclose the filling. Slide the omelet onto a large plate and repeat with the remaining ingredients.