FETA AND BASIL OMELET

Makes 1 omelet
 
 
½ teaspoon unsalted butter
3 large eggs
⅛ teaspoon sea salt
Freshly ground black pepper
1 tablespoon shredded basil
¼ cup crumbled feta cheese
 

1. Crack the eggs into a medium bowl with the salt, pepper and basil.  Whisk the eggs until they are frothy.
2. Melt the butter in an 8” non-stick pan over medium heat.
3. Give the eggs another whisk or two and pour them into the waiting pan.  Let them sit, absorbing the heat without stirring.
4. When the eggs begin to set, about a minute, maybe a minute and a half, gently scramble them with a soft spatula while shaking the pan back and forth.  The eggs should be set on the bottom but still slightly undercooked on the top, about a minute.
5. Remove the pan from the heat.
6. Sprinkle the cheese down the middle third of the omelet.  Run the spatula around the edges of the omelet and give the pan another shake or two to assure that it is not sticking to the pan.
7. Let it rest briefly.  Then fold one third of the omelet from one side over the middle of it.  Take you pan to a ready plate and ease the folded side onto the plate.  Use the pan itself to fold the final third over the top of the omelet as it slides onto the plate.