Classic Cheese Omelet

A tender, folded cheddar omelet that's ready faster than toast.

• 3 large eggs
• 1 tbsp butter
• 1/3 cup shredded cheddar cheese
• Salt and black pepper

Instructions

1. Beat the eggs. Whisk the eggs with a pinch of salt and pepper.
2. Heat the pan. Melt the butter in an 8-inch nonstick pan over medium heat.
3. Set the eggs. Pour in the eggs. As the edges set, lift them with a spatula and tilt the pan so raw egg runs underneath.
4. Fill and fold. When the top is just barely wet, sprinkle cheese over half, fold the other half over and slide it onto a plate.

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