Sorrell Ridge Omelet

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Prep. Time: 10 mins. Cook Time: 6 min. (approximately) Makes 1 omelet.

3 eggs (you may remove 1 egg yolk)
1 tablespoon of cold water
a pinch of salt
1 teaspoon vegetable oil
1 tablespoon butter

For Filling:
1/4 cup low fat ricotta or low fat cottage cheese
1/4 cup of any Sorrell Ridge of your choice

1. Use a non-stick or well seasoned omelet pan and run 1 teaspoon of oil over the bottom. Break the 3 eggs in a bowl (minus one yolk if you wish) and beat with a fork until light and frothy with the tablespoon of water and pinch of salt if you want salt. Place the omelet pan over a moderate heat.

2. The pan is ready for the omelet when a few drops of water sprinkled in the pan sizzles and evaporates almost instantly. Now quickly add 1 teaspoon of butter and whirl around the pan. Pour the eggs into the pan. Now move the pan in a backward and forward motion while the eggs cook - this helps to prevent sticking. With your other hand stir the eggs gently with the bottom of the form to help complete cooking.

3. When the omelet is cooked but still a bit moist you may add your filling. I pre-mix the 1/4 cup of cheese and the Sorrell Ridge and place the filling toward the omelet near the handle. Now, with the fork you have been using, you can roll the omelet over and down towards the bottom of the pan or if you have a spatula ready you may flip the bottom half of the omelet up over the filled section.

4. This omelet is wonderful served at a brunch with fresh baked biscuits and Sorrell Ridge flavored butters.