Breakfast is Gouda Cheese Omelet

Breakfast this morning is a Gouda Cheese Omelet covered in fresh Salsa..  Oh how this speaks to my soul.  I love flat thin omelets, don't even try to give me a big fluffy omelet! The way I made this is I used a stainless steel frying pan.  I know, it took me many years to master this small feat of cooking eggs in a stainless steel pan without them sticking to the pan.  I have had many deformed omelets in my life time.  It's all in the heat and amount of butter or oil you use.  I put no cream or milk in my eggs, I know some of you are saying what the heck?  But trust me you don't need it, that is if you like your omelet thin and skinny like your body., well not like my body.  Something has got to be skinny in my life, it might as well be my omelet.  Scramble two eggs until bubbles appear, then stop!  Turn your burner on medium to high heat, place pan on top of heat, make sure your pan gets good and hot but not smoking hot.  This is where the fine line comes in to getting your pan to the right temperature.  Now make sure your pan is a good size, so you give your omelet room to spread,.  You know how it is when people crowd you, well that is how your omelet feels, give us room people!  Once the the pan is heated add the butter swirl it all around in the pan to coat the whole inside of the pan, poor in your scrambled eggs.

Keep an eye on the temperature of  your pan, making sure that you are not over heating your pan and that omelet is not browning, turn it down if you think it is cooking to fast.  Don't touch the omelet until the bottom of the eggs are set.  Now this is where I use the flat edge to my spatula and scrap the raw egg in the middle to the edge of the omelet so that will cook too.  Once the edges are pretty much set I take a slice of Gouda Cheese and tear it into three pieces and place it on on side of the omelet. This Gouda Cheese comes in slices in the cheese section of the grocery store.  I then fold one half of the egg over the other half.  You can add more cheese if you are a cheesy kind of person.  You can also, fold your egg like the French do and fold  1/3 over one 1/3 and then again, I don't bother with this.  The omelet should just slide out of the pan, if you have mastered these steps.  Practice, practice, practice, don't give up!  I then put fresh salsa on top and dive right in, well right after I take a picture.  One of my favorite fresh pre-made salsa's if La Mexicana Medium Salsa, you can find it at Publix's or Ingles Grocery store in the produce section.  I have tried others and I did not like them as much as this brand, or you can make it from scratch.  Make sure you get the medium heat, it's mild enough yet you get a little kick to your day!  I hope I helped you make your next omelet, good luck!