GOAT CHEESE AND BASIL OMELET
Steps:
- 1) Heat small saute pan over medium-heat (I set mine at "4" on my gas-range). While it's heating, crack two eggs in a small bowl and whisk until almost blended. When pan is hot, spray with olive oil. 2) Add eggs to pan. You'll know it's the right temperature if you hear a loud sizzling noise. If you don't hear that noise, turn up the heat a bit. 3) When the edges begin to firm up and you can nudge the omelet around in the pan (about 1-2 minutes), it's time to flip it. Coax a large spatula underneath and quickly flip it over. If the egg is a bit sloppy, reform the omelet back into a circle. 4) Immediately add your goat cheese and basil to one half of the omelet. Cook for 1-2 minutes longer until the underside is golden with splotchy brown spots (you can lift up the underside to check). 5) Fold over the empty half to get a half-moon shaped omelet. Slide it onto a plate, guiding it with your spatula. Sprinkle with salt and freshly-ground pepper.
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