Get Shorty: Jalapeño Jack Cheese Omelette w/"Slightly-Browned" Shallots

serves 1

3 large eggs, let sit to room temperature

1 teaspoon water

1 medium shallot, thinly sliced (about 2 tablespoons)

1 teaspoon of canola oil

1 teaspoon butter

2 ounces jalapeño jack cheese, sliced, crumbled or shredded

salt and pepper, to taste

Heat a nonstick 8 to 12-inch pan over medium/low heat. Add both butter and oil. When butter just melts, add shallots. Let shallots cook, occasionally shaking them around the pan. Don't let them get too browned, just lightly browned.

Meanwhile, crack open the eggs, add water, salt & pepper, and whisk with either whip or fork until just showing some foam.

Pour egg into pan and swirl to cover pan, then let rest for a moment until egg starts to cook. Move cooked part to center and swirl to spread uncooked egg to recover pan. While the egg is still cooking, add the cheese. Let cheese cook for a bit, then loosen edges of the egg, fold in half. Flip after 30 seconds, after the next 30 seconds put on platter and eat.

Found at: http://chef-du-cinema.blogspot.com/2010/12/tv-bites-get-shorty.html

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.