Omelettes can be made with any number of eggs, depending on how many servings you desire. A good rule of thumb
is two eggs per person, plus an extra egg for every six people. This recipe serves two.
pinch freshly ground pepper
1/2 c shredded sharp cheddar cheese
2 T butter
12-14 cherry tomatoes
1/2 c chopped brown onion
In a bowl, whisk the eggs with a long-tined fork until a little frothy. Add the pepper to taste, and whisk a little
more. Stir in the cheese.
Place non-stick skillet on the stove on high. When the skillet is hot, add the butter and swirl it in the pan until
it sizzles. Add the onions and tomatoes. Cook, stirring frequently, until the tomatoes burst and the onions are
Pour the egg and cheese mixture into the skillet and cook over high heat until the egg starts to set. Then work your
way around the pan, pushing the egg from the edge of the skillet to the center, allowing the egg that is not yet cooked
to run around the spatula and fill the space behind it. Allow it to cook a bit more. Repeat this process until the
omelette is cooked the desired amount. Roll the omelette out of the skillet onto the serving dish.