French Omelette with Melted Cheese and Croutons - eggs

Method

• 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.