The Kidlet has started cooking! And it turns out that she's great at cracking eggs. She's made this two-egg cheese omelette (with a little assistance from us) two days in a row now. Very cool.

Cheese Omelette

From The Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 2 eggs
• pinch of salt
• pinch of pepper
• 1 Tbsp. unsalted butter
• 2 Tbsp. shredded Cheddar cheese

Directions

1. Beat eggs with salt and pepper.
2. Melt butter over medium heat, swirling to coat the pan.
3. Add egg mixture to pan, stirring for the first 10 seconds or so until the bottom begins to set.
4. Move cooked eggs toward centre of pan, tilting so that the uncooked egg can flow into the empty parts of the pan.
5. Repeat above as necessary until eggs are almost completely set but still a little moist on top.
6. Remove from heat and sprinkle with cheese.
7. Allow residual heat to melt the cheese for 30 seconds or so.
8. Carefully fold omelette in half.
9. Serve with buttered toast and fruit and/or veggies of your choice.

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Variations

Garlic and Cheese Omelette

Ingredients

• 2 eggs
• pinch of salt
• pinch of pepper
• 1 Tbsp. unsalted butter
• 1 clove of garlic, minced
• 2 Tbsp. shredded Cheddar cheese

Directions

1. Proceed as above until butter is melted.
2. Add garlic to pan and cook until softened (~1 minute).
3. Pour in egg mixture and continue as above.