Cheese Omelettes a la Suds

Directions

In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk only until blended, not frothy.

In an 8½ inch omelette pan over medium heat, melt 1 tablespoon of the butter.

The pan is hot enough when a drop of water spatters in it.

Pour ⅓ of the egg mixture into the pan.

Place one hand on the pan handle, palm down, and move the pan in a back-and-forth motion.

With the other hand, using a fork, stir the egg mixture in a circular motion, about seven times.

Sprinkle the omelette with a tablespoon of the cheese.

To turn out the omelette, place your hand on the handle with palm upward.

Tip the pan and roll the omelette out onto a plate.

Repeat twice with the remaining egg mixture.

Serve with additional Tabasco sauce, if desired.