Fluffy as a Cloud Omelet

I am a fan of eggs.  I'm on a low carb diet and they're a perfect component to making something delicious.  I love this omelet because it is easy and delicious - and it's done so quickly, you will be surprised that it tastes so good.  This is the basic recipe, but you can add vegetables, beef, chicken, pork - whatever you like.  This is a recipe that if you pay close attention during the cooking process, it will turn into something that comes natural.


2 eggs
1/4 - 1/2 cup of cheddar cheese, grated
dash of salt and pepper
butter

Whisk 2 eggs together in a medium sized glass or ceramic bowl until the yoke is dispersed.  Mix in salt and pepper, and set aside.

In a small Teflon coated pan over high heat, melt a pat of butter and swirl in the pan, so it covers the bottoms and sides.  When this starts looking frothy and bubbles, carefully add eggs, swirling so the mixture gets up toward the sides of the pan.  You may have to do a slow swirl over the heat (not on the heat) until the egg mixture begins to set up a little.  Put the pan on the heat and turn down the heat to medium low, gently swirling.  Take a heat resistant silicone spatula and run quickly but carefully along the sides of the omelet.  It should slide easily.  When the sides are set, but the center of the omelet looks a little wet, but starting to set, sprinkle cheese on omelet.  Let it sit until the cheese beings to melt, about 1-2 minutes.  Carefully, slide the silicone spatula under one side of the omelet, and bring it to the other side, to a half circle.  Let it cook for about 2 minutes, turn over with spatula and let it sit for another minute or so and then slide it onto your plate and enjoy.

I like to serve this with a chunky bruschetta on the top, or sometimes even a chunky refrigerated salsa, to give it a spicy component as well as some color.  Or something as simple as a sprinkle of dried dill over the top gives it a minimal touch of elegance.