Scrambled Egg Omelet

01Method

1. 1

   Combine the eggs, cheese, parsley, marjoram, thyme, salt, and cayenne in a small bowl and whisk with a fork until everything is evenly blended.

2. 2

   Warm the oil in a small nonstick skillet over medium heat. Pour in the egg mixture and stir continuously with a rubber spatula, scraping the sides as needed. Once the eggs begin to set, lower the heat and keep stirring gently until the eggs are soft, wet, and just barely coming together. Remove from heat.

3. 3

   Tilt the pan toward you and use the spatula to gather the eggs into a compact mound at the lower edge of the skillet, tucking and smoothing the sides to shape them into an omelet form — the curved side of the pan helps. The eggs should be moist but no longer runny.

4. 4

   Return to medium heat and cook until the underside forms a light skin, about 15 seconds. Remove from heat and carefully slide or flip the omelet onto a warmed plate. Serve right away.