Jody Williams’ Omelets

PREPARATION

• Preheat the oven to 400 degrees.
• Crack the eggs into a bowl and add a large pinch of salt. Vigorously whisk together and stir in two-thirds of the herb mixture. Set the egg mixture aside.
• In a small, 6-inch diameter saute pan set over medium heat, melt the butter. (If your pan is not well seasoned you may need more butter.)
• As the butter melts, tilt the pan to make sure the butter evenly coats the pan. Pour in the whisked eggs and continue cooking over medium heat until the eggs begin to set, but are not cooked through, roughly 3 minutes, keeping in mind that the eggs will continue cooking off the heat. This is the point where you can add Parmigiano-Reggiano and butter, ham and Gruyere, or goat cheese and leeks if you wish. A good omelet will have a creamy texture and remain bright yellow.
• Season with salt and pepper, and then begin to fold the omelets.
• To remove the omelets, tilt the pan toward the serving plate and gently free it with a spatula until it slides halfway onto the plate. Now fold it over onto itself to form a half-moon. Serve sprinkled with the remaining 1tablespoon herbs and an additional pinch of salt.
• Recipe Note: If you are making omelets for more than one, I suggest using your oven as I do at Buvette. It is a fast and easy way to make a beautiful omelet. Begin by melting the butter in a small pan on the stovetop as above, but when you add the eggs, transfer the pan to a 400 degree oven to continue cooking, about 5 minutes. If you wish to fill your omelet with spinach or leeks, etc., do so as soon as it sets and then return it to the oven to finish cooking. Remove and follow the instructions for plating above.