This beautifully basic omelet features everyone's favorite spreadable garlic-herb cheese, which melts richly into the creamy center of the tender eggs.
This beautifully basic omelet is the sleeper hit of chef Michael Tusk’s French-inflected bar à vin menu at Verjus in San Francisco. An homage to his love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs. While it makes for a delicious and satisfying breakfast, this omelet is best with some crusty baguette, a crisp salad, and a glass of Chardonnay.
Heat same skillet over medium-high. Add 1 tablespoon butter ; swirl to evenly coat bottom of skillet. Just as butter stops foaming but before it begins to brown, add egg mixture all at once. Cook, stirring constantly with a heatproof rubber spatula, until mixture thickens slightly into very soft scrambled eggs with thin ribbons of set curd running throughout, 10 to 20 seconds. Gently shake skillet to form an even sheet of eggs on bottom of skillet.Reduce heat to low. Crumble cheese over eggs.
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