Chèvre (goat cheese) and caramelized onion omelets

This combination was suggested to me by the owner of Celebrity Dairy, our local source for terrific goat cheese.

For each omelet:

2 eggs, beaten with a fork
1 TB caramelized onions (recipe here)
1 TB crumbled chèvre
1 TB butter

Heat a 6″ skillet over medium high heat and add the butter. When the butter has melted and the foam has subsided, swirl to coat the entire bottom of the pan and add the eggs. After about 10 seconds, use a spatula to lift the edge of the partially cooked eggs and tip the pan to let some of the still liquid eggs run under the set part. Do this 3 or 4 times around the circumference of the pan. Spread the cheese and onions in a line across the eggs, stopping about 1/2 inch from each edge. Slip your spatula under one edge of the eggs and flip half the omelet over onto the other half, encasing the filling. Cook for another 10 seconds or so, flip over for a final 5 seconds, and serve.

The cooking time for an omelet is variable and takes a little bit of experience to get right.

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