Scrambled Egg Omelet Recipe

Combine eggs salt cayenne parsley marjoram thyme and white Cheddar cheese in a small bowl and beat with a fork until combined.

Heat oil in a small nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking stirring slowly but constantly until you have achieved very wet soft scrambled eggs. Turn off the heat.

Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula tucking in and smoothing out the edges as you form the eggs into an omelet that is no longer wet but still moist. The curve of the pan will help the shaping.

Turn the heat back to medium to help form a skin on the surface of the omelet about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.