One-Minute Omelettes

"We plan, we toil, we suffer - in the hope of what?  The title deeds of Radio City?  A trip to the moon?  No, no, no, no.  Simply to wake just in time to smell coffee and bacon and eggs."

I used to reserve omelettes for weekend mornings because of the extensive chopping of vegetables and meat.  That changed when I saw a Julia Child video where she made an omelette in a shorter time than it takes me to spell omelette.  The technique takes a little getting used to, but the moist, fluffy eggs are something special.

Beat 1-2 extra large eggs with table salt, freshly ground black pepper, and a touch of water.

Thoroughly coat a nonstick skillet with butter or cooking spray and heat over high until the butter just starts to smoke.  Pour the eggs into the pan.  With a small skillet like mine, one egg is best.  There should be a good number of bubbles under the surface of the eggs.

After half a minute, loosen the sides of the eggs with a spatula.

Swirl the eggs around in the pan until the bottom is set and no uncooked egg flies out, about 10 seconds.

Gather the eggs on the side of the pan opposite the handle.

Tilt the pan over a plate.

Let the omelette fold over on itself once.

Let the omelette fold over on itself once more while it falls onto the plate.  It takes a little practice, but isn't it pretty?!