Friday, May 8, 1998

Bob Zielinski's Cheese Omelet

I've always been a "morning person" so I usually do Sunday breakfast. The recipe for a cheese omelet is very simple. You need a 9-inch round skillet, a Teflon surface is nice but not necessary.

1) Crack one or two eggs into a bowl.

2) Add about a tablespoon of water for each egg and whip with a fork or whisk in order to get some air bubbles into the mixture.

3) Shave some cheese onto a plate: cheddar, Monterey Jack, Jalapeño or similar cheese.

4) Preheat the skillet—you'll want a hot surface to cook the omelet rapidly. Drop a little margarine or butter into the pan and as soon as it coats the bottom pour in the egg. With a spatula push the perimeter of the cooking egg in toward the center and tip the pan to let the uncooked egg get to the edge. This tipping and pushing action also prevents the egg from sticking to the bottom and edges of the pan.

5) As soon as there is little remaining runny egg, add the cheese to one half of the cooked egg and with the spatula flip the other half of the egg on top of the cheese. 6) When the cheese melts, slide the omelet onto a plate and serve. Additions can be made to the cheese layer, including salt and pepper, chopped tomato, onion, mushroom.

You have to be careful with the proportions otherwise it falls apart and stops looking like omelet and starts to look more like "scrambled eggs with stuff."