10 large eggs, well beaten
3/4 cup shredded cheese (gruyere, cheddar, fontina, or your favorite mix)
3 Tbsp minced fresh herbs (tarragon, parsley, thyme, basil, or a mix) OR 4 tsp dried herbs
Large pinch of sea salt
Large pinch of fresh ground black pepper
2 Tbsp olive oil
In a large bowl, combine eggs, cheese, herbs, salt and pepper, and beat lightly with a whisk to combine. Heat a large frying pan over lowest heat; add the oil, then pour in the egg mixture. Cover, and cook for 5 minutes. Lift the lid, and with a spatula lift the edges of the omeletta and let some of the uncooked egg from the top run underneath. Replace the lid and continue cooking over low heat for another 3 minutes. Again, lift the edges and let the uncooked egg on top run underneath. Cover, and continue cooking until the egg is set, another 5 minutes or more. If you prefer to have the top browned, either flip the omeletta and cook for 1 minute, or place under the broiler until the top is lightly browned. Serve hot or at room temperature.