2 green (spring) onions
4 large eggs
1 teaspoon fresh lemon juice
Fine sea salt and freshly ground pepper
1 tablespoon unsalted butter
cup shredded aged white Cheddar cheese
Thinly slice green onions, keeping white and tender green parts separate. Set both aside. In a bowl, combine eggs, cup water, the lemon juice, teaspoon salt, and a pinch of pepper. Use a balloon whisk to beat mixture vigorously until color is even.
Place a 10-inch nonstick frying pan over medium-high heat and add butter. When butter has foamed and foam begins to subside, tilt pan to distribute butter evenly. Pour egg mixture though a sieve into the pan. After 30 seconds use the edge of a nonstick spatula to push the cooked edges carefully a little toward the center, while keeping eggs in an even layer. The uncooked eggs will flow toward the edges and the omelet will cook more evenly. Tilt the pan and continue to move cooked portions around the pan as necessary.
When the center of the top is thickened and there is no more standing liquid, about 4 minutes, scatter cheese and white parts of green onions evenly over the omelet. With the spatula, fold half of the omelet over to create a half-circle. Let the omelet cook for 30 seconds longer, then slip out onto a platter. Cut the omelet in half, scatter green onion tops evenly over each portion, and serve at once.
Yield: 2 servings
Source: The Williams-Sonoma Cookbook
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.