Spinach and Gruyère Omelette
- 3 eggs
- Salt and freshly ground pepper, to taste
- 1 Tbs. water
- 1 tsp. unsalted butter
- 1⁄3 cup shredded Gruyère cheese
- 1⁄3 cup loosely packed spinach leaves
- 2 tsp. chopped fresh flat-leaf parsley
In an 8-inch fry pan over medium-high heat, melt the butter, swirling the pan to coat it evenly. Add the eggs and cook, using a wooden or nylon spatula to lift up the cooked eggs around the edges while tilting the pan to let the uncooked eggs flow underneath, until the eggs are fully cooked, 2 to 3 minutes.
Sprinkle the cheese evenly over the omelette. Place the spinach and parsley on one half of the omelette and fold in half. Gently slide the omelette onto a plate and serve immediately.