Parmesan Cheese Omelet


Parmesan Chees Omelet


This omelet is easy to make and makes an excellent quick breakfast, lunch of dinner.  For dinner, I would serve it with a cooked vegetable, such as asparagus and a tossed salad.  Some French bread would be good also.



extra large eggs
  teaspoon butter
tablespoons fresh grated Parmesan cheese



Heat a 6-inch nonstick skillet over medium heat.  Break the eggs into a small container and beat the eggs until well mixed.  Melt the butter in the heated skillet.  Swirl the skillet to cover the bottom with the melted butter.  Add the eggs and cook until the egg begins to set.  Tilt the skillet and lift the bottom side of the eggs to allow the uncooked portion to flow underneath.  Place back on burner and continue cooking the eggs.  Sprinkle the eggs evenly with 2 tablespoons of the grated cheese.  When all of the egg is cooked but still moist, slide out onto a warm plate and fold the omelet in half with your spatula.  Sprinkle the remaining cheese on top of the omelet. 


Serves 1.