Omelet with cheese

OMELET WITH CHEESE

200 grams of soft cheese (or Gruyere cheese or semi-hard)

4 large eggs

Salt and pepper to taste

1 tablespoon olive oil

Instructions

Beat the eggs lightly with a whisk.

Smear a nonstick skillet 22-23 cm in diameter with the oil.

Place the skillet over very low heat.

If the biggest indication of the cooker is 6, turn the switch to 2.

When the oil warms up, pour in the eggs.

Spread the eggs on the entire surface of the skillet.

Cover the pan with a lid.

Leave the omelet to be well cooked from the one side.

Wait for the omelet to be cooked and simultaneously grate the cheese in a blender.

Once the omelet has been cooked on the one side, turn it over to get cooked and on the other.

Put the grated cheese on the cooked side of the omelet

Cover the omelet with a lid.

In a few minutes the omelet is cooked underneath, while the cheese melts and spreads throughout the upper surface.

Remove the omelet from the heat and leave it to cool slightly.

Once cooled, melted cheese begins to solidify again. 

Then you can cut the omelet into pieces and to serve it into dishes.