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Cheddar Cheese Omelet with Arugula, Parsley and Tomatoes
from the kitchen of Sharmagne Leland-St John

3 eggs
Butter (to coat pan)
2 cups Dubliner sharp cheddar cheese, grated
Curly parsley, a small handful, chopped
Arugula, a small handful, chopped
10 tear drop tomatoes, chopped
1 tablespoon iced water

Grate and chop all the vegetable ingredients listed above.
Set aside.

In glass bowl, beat the eggs with a fork. Add the
iced water and whisk in.

Melt the butter in an omelet pan. Coat the sides
with butter.

Pour the egg mixture into the omelet pan and place
over a medium heat. With a wooden spoon or fork,
gently lift the edges of the omelet while tilting
the pan to allow the egg mixture to seep under the
already cooked edges. Continue doing this all the
way around the pan until most of the egg mixture
has been cooked. It will still be runny in the middle.
Remove from heat. Loosen the omelet from the pan
by sliding a spatula under it.

Carefully place a plate over the omelet pan and flip the
pan and plate over so the omelet will fall onto the plate.
Slide the omelet from the plate back into the pan. The
uncooked side will now be on the bottom.

Place back on the burner and cook until firm. Cover one
half of the omelet with the chopped veggies and fold the
other half over to cover. Cook until the cheese is melted
and begins to run into the pan.

Remove from heat and with the spatula move it to a
warmed plate.

NOTE:
The pan will be very hot. Use pot holders if necessary to flip
the omelet out of the pan onto the plate. This takes a bit of
practice but once you've mastered it, it is simple.

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