Classic French Omelette

We recently went to brunch at Misfit in Santa Monica and they had a "French Omelette" on their menu - we were hesitant to order it for fear of it not living up to the incredible omelettes we had enjoyed in Paris last fall.  We asked the waitress if she could describe it and if it was really a "French" omelette - but really, she wasn't going to know if it was what WE had eaten, so we skipped it and had some incredible food nonetheless.

SO, I decided to research this to see if I could make a classic "French Omelette" at home.  I followed these instructions, and I have to say, the results were pretty fantastic (while not quite identical to what we had in Paris).

It's all about using a fork to break up the eggs while cooking (and heavy on the oil/butter - the recipe called for 2 tbsp of olive oil and 1 tbsp of butter; I would only use 1 tbsp of the oil next time) and freezing the butter ahead of time.  It really doesn't take much time for the little diced cubes of butter to freeze, so just prep and freeze them while you set everything else up.  You'll incorporate half of the butter in with the eggs, and half to the heated oil. 

Have your shredded cheese (and anything else you want to incorporate in your omelette) and lid for your pan ready.  Once the oil/butter mixture is frothy, pour in egg/butter mixture, and slide fork back and forth to break up the eggs while cooking over medium heat for a few minutes.  Push eggs back together with a spatula, top with cheese, then cover for about another minute or two.  Remove from heat, and slide the omelette onto a plate, simultaneously folding it over.  Serve with toast and enjoy!