The Omelette(Mf)

2 large eggs -- (up to 3)

1 tablespoon minced dill -- optional

--chives or basil 2 tablespoons grated swiss cheese -- (up to 3)

--parmesan or cheddar ---or other filling like smoked --salmon and ricotta cheese --prosciutto and black olives 1 tablespoon unsalted butter

salt and pepper

Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include

Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet

Hold the right top or side third of the omelet towards the center, then roll it over onto other third.

Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate.

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Busted for you by Gail Shermeyer <[email protected]>