Alpine Herb Omelet with Gruyere

Instructions

1. 1In a medium bowl, whisk together the 4 large Eggs, 1/4 teaspoon Salt, and 1/8 teaspoon Black Pepper until well combined and slightly frothy. Set aside.
2. 2Finely grate the 1/2 cup Gruyere Cheese. Finely chop the 2 tablespoons Fresh Alpine Herbs. Set both aside separately.
3. 3Melt the 1 tablespoon Butter in a 25.4 cm non-stick skillet over medium heat, about 121°C, until it is shimmering and lightly browned.
4. 4Pour the whisked egg mixture into the hot skillet. Cook for 2 to 3 minutes, or until the edges of the omelet are set and the center is still slightly wet and jiggly.
5. 5Evenly sprinkle the grated 1/2 cup Gruyere Cheese and the chopped 2 tablespoons Fresh Alpine Herbs over one half of the omelet.
6. 6Carefully fold the other half of the omelet over the filling using a spatula. Cook for another 1 to 2 minutes, or until the Gruyere Cheese is melted and the omelet is cooked through. The cheese should be gooey and the eggs should be fully set.
7. 7Gently slide the omelet from the skillet onto a plate. Serve immediately.

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