Cheese Omelette
This cheese omelette uses four cheeses at once, and the mix is what sets it apart from the usual single slice of cheddar. Monterey Jack and mozzarella melt smoothly and stretch, mild Cheddar adds a gentle tang, and finely diced pepper jack brings a little heat. Keeping the eggs and cheeses at room temperature helps everything melt by the time the eggs finish browning in the pan.
Instructions
Set a small nonstick skillet over medium high heat. Add a little butter and swirl it around the pan, and wait until it bubbles nicely before you add anything else.
Pour in the beaten eggs and add the pinch of salt. Cook until the side against the pan is nicely browned.
Scatter all four cheeses over half of the eggs, on the side that is still uncooked. Fold the empty half over the cheese.
Cook just until the cheese has melted and the omelette is heated through, then serve right away.
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