Perfect Omelet

Easy to make Omelet, perfect for keto, LCHF, Low carb and gluten free weight loss.

Course Breakfast, lunch

Cuisine American, French

Keyword Perfect Omelet

Prep Time 5

Cook Time 5

Servings

Calories 595kcal

Author Thom

Cost $2

Put a heavy 9-10" frying pan (I recommend an iron frying pan) on medium-high heat and allow to get up to temp while you are prepping the ingredients.
Crack Eggs into a small mixing bowl, add cream, salt, pepper and any other spice you like.
Use a fork or small whisk to beat this mixture fast and thoroughly.
Add oil to the frying pan and spread with a spatula. The pan should be hot, but I usually check by flicking a tiny bit of water at it - if it is hot, it will pop.
Give the eggs a last little beating and then pour all of it into the pan. If your stove is not level, wait about 5 seconds and turn the pan 180° - this will evenly distribute the mixture over the whole pan.
Add the cheese evenly over the top of the eggs, and cover.
Let it cook with the lid on until the cheese is completely melted. This should take 3-4 minutes.
When the cheese is melted and you can see that the eggs are mostly cooked, use your spatula to fold one half one half onto the other. It will be easy to do if you circle the outside to ensure the edges are unstuck, and run the spatula under the half that you are goin to fold over.
When you have it folded, put the lid back on and turn the burner off, and let it sit in the pan for a minute or two. This will allow the eggs to cook completely so your omelet will be light and fluffy all the way through.
After a minute or so, use your spatula to slide the folded omelet to the middle of the pan. Then pick up the pan, and slide the omelet lengthwise onto a plate.
Enjoy.