Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 3 oz 85g Eggs (large) 2 tablespoons 30ml Heavy cream 1/8 teaspoon 0.6ml Salt 1 Freshly-ground white pepper 1 tablespoon 15ml Unsalted butter - melted 3 tablespoons 45ml Grated cheese - = (such as cheddar or Swiss)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in half. Carefully slide the omelet out of the pan onto the plate. Serve immediately. This recipe yields 1 serving.


Send feedback