• Prep Time
    5 to 10 minutes
  • Cook Time
    About 5 minutes
  • Serving
  • View

This is a perfect omelet, thin, eggy, tender and cheesy.  This is not the kind of omelet that is thick and fluffy and stuffed with chili and bell peppers.  This omelet will not give you heartburn.  This omelet is satisfying and elegant.  And don’t even think about catsup shaming me.  I do not have to explain myself on the subject of catsup.

This dish, a perfectly cheesy and delicate omelet, is something to do for yourself on a night when you need something really good to eat but you’re not in the mood to stand in the kitchen and cook. Still, cooking something for yourself is so much more indulgent than grabbing a burger in the take-out line or ordering a pizza.  Rolling this beautiful little meal onto your plate will make you feel like an experienced chef (or better a practiced short order cook).  You could add chopped ham and onions but that would be gilding the lily.

And for those of you who think putting catsup on eggs is gauche, I direct you to the words of Wallis Simpson whom I find fascinating and also completely stuck on herself, not unlike another beautiful young woman who recently married into the Royal Family:

Who was Wallis Simpson?  According to Wikipedia:

Wallis, Duchess of Windsor (born Bessie Wallis Warfield, later Simpson; June 19, 1896 – April 24, 1986), was an American socialite and wife of the former King Edward VIII. Their intention to marry and her status as a divorcée caused a constitutional crisis that led to Edward’s abdication.

Wallis grew up in Baltimore, Maryland. Her father died shortly after her birth, and she and her widowed mother were partly supported by their wealthier relatives. Her first marriage, to United States Navy officer Win Spencer, was punctuated by periods of separation and eventually ended in divorce. In 1931, during her second marriage, to Ernest Simpson, she met Edward, the then Prince of Wales. Five years later, after Edward’s accession as King of the United Kingdom, Wallis divorced her second husband to marry Edward.

The King’s desire to marry a woman who had two living ex-husbands threatened to cause a constitutional crisis in the United Kingdom and the Dominions, ultimately leading to his abdication in December 1936 to marry “the woman I love”. After abdicating, the former king was made Duke of Windsor by his brother and successor, King George VI. Wallis married Edward six months later, after which she was formally known as the Duchess of Windsor, but was not allowed to share her husband’s style of “Royal Highness“.

Before, during, and after the Second World War, the Duke and Duchess of Windsor were suspected by many in government and society of being Nazi sympathizers. In 1937, without government approval, they visited Germany and met Adolf Hitler. In 1940, the Duke was appointed governor of the Bahamas, and the couple moved to the islands until he relinquished the office in 1945. In the 1950s and 1960s, the Duke and Duchess shuttled between Europe and the United States, living a life of leisure as society celebrities. After the Duke’s death in 1972, the Duchess lived in seclusion and was rarely seen in public. Her private life has been a source of much speculation, and she remains a controversial figure in British history.

This is the portrait I painted of Wallis Simpson.

She was skinny because she didn’t eat much.  Well, I guess some of us have to choose between looking good in clothes and eating well.  I choose eating extraordinarily well.


2 Egg Omelette


    This doesn't take long to cook, so be ready to eat when you start!

    Step 1

    Heat a pat of butter over medium heat in an 8 inch non-stick skillet. Let it melt so that butter just covers the bottom of the pan. In other words, pour out excess if there is too much butter when it melts.

    Step 2

    While the butter is melting and you wait for it to get a slight sizzle, break two large eggs in a Pyrex measuring cup. Pour a big dollop of heavy cream, about 1/8 cup into the cup, and whisk with a fork.

    Step 3

    When the butter is sizzling in the pan, pour in the eggs. Tilt the pan so that the egg coats the bottom of the pan, like a crepe. You should probably lower the heat a bit, and let the pan sit on medium/low heat until it "sets" but is still soft in the middle. Sprinkle the salt and crack some black pepper over the top of the pancake.

    Step 4

    When the omelet is still just slightly jiggly but done around the edges (meaning you can slide a rubber spatula beneath the edges without tearing the pancake) sprinkle the cheese over the top.

    Step 5

    Turn out the omelet when the eggs are done and can easily slide around in the pan as one cohesive pancake. Turn the omelet out on a plate. If you are really talented you can roll this into a neat cylinder. But the crepe will also be beautiful if it falls out in an accordion shape folding itself on top of itself. It should not be brown on the bottom. It should be tender and thin and taste like eggs with just the right amount of cheese, salt & pepper.

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