Traditional French Omelette

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Butter

  Salted

  1 pat or 5g

• Dill

  Fresh

  2 tbsp or 1g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Cheddar or colby cheese

  Low fat

  ¼ cup, shredded or 28g

Directions

1. Crack the eggs into a bowl. Add the dill, salt, and pepper. Beat with a fork.
2. Put a big saucepan on medium-high heat. Melt a small blob of butter in the pan. Once the butter is sizzling, add she shallot and saute for about two minutes, until it's translucent and smells great. You may substitute 1/2 of a small red onion for the shallot, if you wish.
3. Add the egg to the hot pan and swirl it around to coat the surface evenly. If the center of the omelette cooks more quickly than the edge, use a spatula to pull any raw egg into the middle. Then stop touching it.
4. After about 30 seconds, toss the cheese on top. You can substitute any grated or shredded cheese you would like. Add any other raw or cooked vegetables you feel like adding, but be aware that they will change the nutrition of this dish.
5. Once none of the egg is translucent, fold it in half with a spatula and lift it out of the pan. Don't let the eggs brown.
6. If preparing two servings, cut the omelette in half.