Wolfgang Puck Cookbook Wolfgang Puck Cookbook
CLASSIC OMELET
Serving Size: 1
Ingredients
2 tablespoons unsalted butter
4 large eggs
Salt
Freshly ground black pepper
1 tablespoon olive oil
1/4 cup cooked tomatoes
2 tablespoons crumbled goat cheese
Directions
  1. Heat an 8- to 10-inch nonstick omelet pan over low heat. Add 1 tablespoon of the butter. While the butter is melting, break the eggs into a large bowl. Pour in the melted butter and whisk well. Season with salt and pepper.

  2. Return the pan to medium-low heat. Add the olive oil and remaining butter. When the butter has melted and begun to foam, add the egg mixture. Grasp the pan by its handle (using a potholder if necessary to protect your hand) and shake the pan forward and back while stirring the eggs slowly with the back of a fork, gently lifting and moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist "pancake" shape. At this point, add any filling of your choice such as the tomatoes and goat cheese, or leave the omelet unfilled in the classic French style

  3. To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over; you may use the fork or a spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over onto itself and rolls out of the pan onto the plate. Serve immediately.


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