Omelette Au Fromage? Omelet di Formaggio?

This really isn't anything new coming from me. I already talked about the whole "how to make an Omelet" thing back in my Caprese Omelet post. But the omelet is of such divine construction, that it bears repeating. So, my breakfast... a simple Omelette au Fromage or rather, since I am using Parmegiano-Reggiano and Grana Padano, I guess it would be an Omelet di Formaggio. Then again, I am adding sliced leeks, chili flake and parsley so I guess even that doesn't truly convey the the filling contents...

I do have to say that this is the one time that I will ever recommend a non-stick pan. I have a cheap one that cost me $5.00 that I use JUST for making omelets. I am uncomfortable with Teflon for any other purpose. Not only because of potential gasses released when it is overheated, but I am a rather 'fond' of deglazing... Har dee Har har ;)

Cooking Humor!!! I know, I know, I have no plans on quiting my day job any time soon. But the theory is this -- If nothing sticks, then there is no fond, if there is no fond, then deglazing becomes a mere shadow of what it could be... Give me a little stick-age, cause a little stick-age means lots of potential flavor. :)

Anyway, back to the omelet....

Omelet di Formaggio (and xtra stuff)

3 eggs
Shredded Parmigiano-Reggiano
Shredded Grana Padano
Red Pepper Flake
Cracked Pepper
Sliced leeks
Chopped Parsley
a Non-Stick Skillet
A little bit of butter to lubricate the pan and add a little flavor

Crack the eggs into a small glass pitcher or bowl (something easy to pour from)

Place a non-stick 10-12 inch skillet over medium-low heat and rub it very lightly with butter.

Beat the eggs vigorously with a fork until homogeneous.

When the butter foams, pour the beaten eggs into the pan.

Begin stirring, just keep the eggs moving for about 30 seconds.

(I use this handy dandy bamboo spoon that came with the rice cooker, that I never use)

Clean the edge of the omelet by pushing the edges back towards the pan. (my edges were a little raged this time)

Apply a sprinkle of each of the cheeses,

Sprinkle with a little cracked black pepper, some chili flake, a few sliced leeks, and a little chopped parsley.

Hold the handle and flip the forward edge over.

or use the spoon to make the first fold.. (I noticed the brown when I flipped, sure sign that my heat was just a little bit too high, an omelet should be golden yellow, never browned - this means the it will be slightly tough)

Remove pan from the flame and slide the omelet onto a plate, catching the unfolded side with the edge of the pan and folding it over, like a business letter.

Sprinkle with a little more cheese and parsley.... and serve Warm..

Mangia!!
~~