Classic French Goat Cheese Omelet

One of our first exams in culinary school was to create a classic, cheese omelet. Simple enough, right? Well, with a few little tricks and some simple techniques, it's easy enough to transform basic scrambled eggs into a beautiful, French omelet, perfect any time of day. This version is paired with the rich and creamy texture and unique tanginess of goat cheese, sure to wake up the palate.

INGREDIENTS

• 1 Tbsp. Butter
• 3 Large Eggs
• 2 Tbsp. Lukewarm Water
• 2 Tbsp. Goat Cheese
• ½ tsp. Kosher Salt
• ¼ tsp. Black Pepper
• 1 tsp. Parsley

DIRECTIONS

Step 1: Gather your ingredients, a non-stick pan and your other utensils.

Step 2: In a non-stick pan over medium heat, melt the butter. Using a rubber spatula, coat the bottom of the pan.

Step 3: In a small bowl, crack the eggs. Add in water. Season with salt, pepper and parsley, and stir to combine. Using a fork, whisk the eggs until cohesive through the blending of both the yolks and the whites.

Step 5: Pour the scrambled eggs directly into the hot pan, and immediately turn the heat to low. This will ensure that the eggs are cooked slowly and evenly, maintaining a light texture.

Step 6: Gently run the spatula through the eggs from one side to the other and give a good scramble around the pan.

Step 7: Run your spatula along the sides and all around the pan, scraping down any lose bits around the edges.

Step 8: Continue by gently pushing the spatula through, allowing the liquid eggs to fill in any gaps created by scraping along the bottom of the pan.

Step 9: As the eggs cook, you'll begin to see a change in the texture. Continue running the spatula around the sides of the pan.

Step 10: As you slowly push the eggs towards the center of the pan, gently lift the pan to allow the liquid to continue filling in. This allows the uncooked eggs on top to make way towards the direct heat at the bottom of the pan.

Step 11: Once the eggs are no longer runny, turn off the heat completely, and just allow the eggs to continue cooking through residual heat. You should easily be able to use your spatula to lift any side of the omelet with no liquid eggs running.

Step 12: Sprinkle on the goat cheese and allow the omelet to rest while it sets.

Step 13: Grab your plate, as you'll be rolling your omelet from the pan directly onto your plate. Holding the handle of the pan wrist-side up, and the spatula in the other, carefully fold one-third of the omelet over.

Step 14: As you fold again, roll the omelet directly onto your serving plate, with the seam of the omelet faced down. Don't worry if this step takes a little practice to master! You can easily take your spatula and press the sides together once the omelet is on the plate to ensure that it's tightly rolled.

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