"French" Omelettes

This is my take on a French Omlette.

Ingredients:

• 2 pasture-raised chicken eggs (or omega 3)
• 1 oz goat cheese
• avocado oil

Heat 8" skillet over medium with a generous tablespoon or so of avocado oil.  Whisk eggs with salt and pepper in a bowl until the mix is uniform in color and a little bubbly.  Pour egg mixture into skillet, turn heat down, and cover.  Cook for 3-4 minutes (I have never actually timed this but that seems about right) until the egg is mostly cooked through and flip.  Sprinkle cheese in a line down the diameter (or the "middle" as normal people call it).  Fold the edges toward the line of cheese, keeping the fold parallel to the cheese, forming a tri-fold as in the photo below.

I serve omelettes with mixed greens and a homemade balsamic vinaigrette (3 parts avocado oil, 1 part balsamic vinegar, squirt of grainy mustard, salt, pepper to taste and shaken vigorously).

Something about cooking the omelette over really low heat lets it rise and be super fluffy.