OMELETTE DU FROMAGE INSPIRED BY DEXTER'S LABORATORY

For the American Omelette

Start by cracking eggs into a large bowl. Remove any shell remains from the bowl. Season with a pinch of salt and a splash of whole milk. Beat together.

In a large nonstick skillet, melt unsalted butter. Once melted and foamy, dump in the eggs and move the eggs around a bit using a fork (nonmetal).

Place American singles on one side of the omelette. Once the curds begin to solidify, fold the other half onto the cheese.

Let cook a little longer until a little brown on the outside. Place on a plate and season with kosher salt and freshly ground black pepper.

For the Omelette au Fromage

Start by cracking eggs into a large bowl with a pinch of kosher salt and beat vigorously. Strain into a separate bowl through a fine-mesh sieve.

In a small bowl, shred a small batch of gruyere cheese.

On the stovetop, preheat a carbon steel pan over medium heat. After 60-90 seconds, add unsalted butter.

Once the butter is foamy and melted, add in the eggs and make sure to keep it moving by shaking the pan and stirring the eggs vigorously over medium heat. Quit stirring the moment the eggs are no longer liquidy.

Drop the heat down to low. Tilt the pan away from oneself and shake it pushing the majority of the omelette to that side.

Using a rubber spatula, begin rolling the omelette starting from the near end and stopping once reached halfway.

Run the spatula underneath the omelette to make sure it is loose, keep the pan tilted down, and tap it propping the other end up.

Fill the propped up end with the gruyere cheese and carefully fold the far end down over the roll. Work quickly to prevent any browning.

Once the omelette is rolled up, quickly remove it from the pan to a plate and smear it down with butter.

Season lightly with flaky finishing salt, a twist of freshly ground black pepper, and some fresh chopped chives.