INGREDIENTS

INSTRUCTIONS

French omelettes are quite thick, so the size of the pan is  important,
for a 3 egg omelette you need a 5-inch frying pan,  10-inches for a 6
egg omelette and so on.  Cut the bread into small squares of about half
to quarter of an inch.  Fry them in oil gently and remove from the pan
as soon as they turn  golden. Wipe the pan out and put in the butter.
In a bowl lightly beat the three eggs. Heat the butter until it
hisses. The moment it stops hissing pour in the three beaten eggs and
with the back of a fork, scramble them in the hot butter for about a
minute until all the egg is cooked.  When it looks sort of soft
scrambled addd the cheese, sprinkle over  the croutons and season.
While the middle is still a little moist, fold it with a palette  knife
or fork and tip it onto a warm plate.  The omelette will go on cooking
for another 35 seconds to a minute  after you have taken it out so
unless you like eggy shoe leather,  take it out of the pan just before
it is cooked.  It is a wonderful omelette, slightly soft in the middle,
crunchy and  cheesy.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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