Cookbook:Cheese Omelette

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• 2 eggs, room temperature and beaten
• 1 pinch of fine-grain salt
• 1 cup grated Monterey Jack cheese, room temperature
• ½ cup grated mozzarella cheese, room temperature
• ¼ cup grated mild Cheddar cheese, room temperature
• 2 ½ slices pepper jack cheese, diced extremely fine and at room temperature
• Butter

1. Heat a small nonstick skillet over medium high heat until butter bubbles nicely when you swirl it around.
2. If you did not swirl the butter around the pan already, do so now. Add eggs and salt to pan and cook until nicely browned on side facing pan.
3. Sprinkle cheeses over half the uncooked side of eggs. Fold the eggs in half, then cook just until cheese has been melted and heated through. Serve.