These individual omelets are pressed and folded so they make two sealed egg packages—you can even eat them on the run. It’s important to use thinly sliced or grated fillings in smaller quantities than the traditional omelet so the omelet properly seals.
- 4 eggs
- black pepper, freshly ground
- 2 tablespoons butter or neutral oil, like grapeseed or corn
- 3/4 cup cheese, finely grated or crumbled
- Beat together the eggs and some salt and pepper in a bowl.
- Put an 8-inch nonstick skillet over medium-high heat and wait a minute. Add the butter or oil; when the butter melts, swirl it around the pan until its foam subsides, then pour in half of the egg mixture to cover the bottom of the pan.
- Sprinkle half the cheese evenly over top and cook until just the sides are firm, then use a rubber spatula to fold over one edge about 2 inches. Press down on the folded edge and continue to roll and press; cook the roll until the omelet is “sealed” and will not unroll, just a minute or two. Repeat with the remaining egg mixture.
Check out a more detailed set of guidelines for how to make a perfect omelet on Food Republic.