Classic Filled Omelet

You can substitute cheddar, Monterey Jack, or another semisoft cheese for the Gruyère.

1. Beat eggs and salt and pepper to taste with fork in small bowl until thoroughly combined.
2. Melt butter in 10-inch nonstick skillet over medium-high heat. Add eggs and cook until edges begin to set, 2 to 3 seconds. Using heatproof rubber spatula, stir in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on surface, 20 to 25 seconds. Sprinkle Gruyère and filling down center of omelet.
3. Remove skillet from burner. Using rubber spatula, fold lower third (portion nearest you) of omelet over filling; press gently with spatula to secure seams, maintaining fold.
4. Run spatula between outer edge of omelet and pan to loosen. Jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that unfolded edge folds over itself, or use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve.

MUSHROOM AND THYME FILLING

MAKES 1⁄2 CUP, ENOUGH TO FILL 2 OMELETS
Melt 1 tablespoon butter in 10-inch skillet over medium heat. Add 1 minced small shallot and cook until softened and just beginning to brown, about 2 minutes. Add 2 ounces white mushrooms, trimmed and sliced 1⁄4 inch thick, and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Off heat, stir in 1 teaspoon minced fresh thyme and salt and pepper to taste; transfer mixture to small bowl and set aside, covered to keep warm, until ready to use.

BACON, ONION, AND SCALLION FILLING

MAKES 1⁄2 CUP, ENOUGH TO FILL 2 OMELETS
Smoked Gouda is a good match for this filling.
Cook 2 slices bacon, cut into 1⁄2-inch pieces, in 10-inch skillet over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate using slotted spoon. Discard all but 1 tablespoon fat from skillet. Add 1⁄2 small onion, chopped fine, and cook over medium heat, stirring frequently, until golden brown, about 3 minutes. Off heat, stir in 1 thinly sliced scallion. Remove paper towel from underneath bacon and transfer onion mixture to plate with bacon; set aside, covered to keep warm, until ready to use.

RED BELL PEPPER, MUSHROOM, AND ONION FILLING

MAKES 1⁄2 CUP, ENOUGH TO FILL 2 OMELETS
Melt 1 tablespoon butter in 10-inch skillet over medium heat. Add 1⁄2 small onion, chopped fine, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add 1 ounce white mushrooms, trimmed and sliced 1⁄4 inch thick, and cook, stirring occasionally, until softened and beginning to brown, about 2 minutes. Add 1⁄4 red bell pepper, cut into 1⁄2-inch pieces, and cook, stirring occasionally, until softened, about 2 minutes. Off heat, stir in 1 teaspoon minced fresh parsley. Transfer mixture to small bowl and season with salt and pepper to taste; set aside, covered to keep warm, until ready to use.

MAKING A FILLED OMELET
1. Pull cooked eggs from edges of pan toward center, tilting pan so any uncooked eggs run to pan’s edges.
2. Sprinkle filling down center of omelet. Remove skillet from burner. Fold lower third of eggs over filling. Press seam to secure.
3. Pull pan sharply toward you so omelet slides up far edge of pan.
4. Fold far edge of omelet toward center. Press to secure seam. Invert omelet onto plate.