Cheese Omelette

Beaten eggs cooked in butter with grated cheese. No country is claimed, the omelette is French in origin and universal now. The source's explanation of the French and American styles is accurate and worth keeping. A French omelette is cooked fast over higher heat with constant agitation, then rolled into a log while the centre is still soft, and it is pale yellow with no browning at all. An American omelet is cooked more gently, the set edges lifted so uncooked egg runs underneath, and it is folded in half. Both start with the same beaten eggs; the technique is what separates them. The one piece of practical advice worth repeating is about the filling. Cheese for an omelette should be grated finely and used sparingly, because a heavy filling stops the egg sealing around it and the omelette tears when you fold or roll it. This page needs a caveat. The source's own recipe is neither of the styles it describes: it separates the eggs, whips the whites stiff, folds them back in with breadcrumbs, and finishes the top in the oven. That is a soufflé omelette, an old and perfectly good preparation but a different dish from the one the article explains. The method below follows what is written, and the discrepancy is flagged. The source also gives no quantities.