Omelet, Julia Child-style

I went to the library the other day and picked out a couple books, one being As Always, Julia; The Letters of Julia Child and Avis DeVoto. I didn't get very far before my A.D.D. got the best of me and something in the book prompted me to look up the episode of The French Chef about omelets on the Google Machine. Maybe it was the first episode mentioned in the book? Not sure. Something spurred it. The episode I found was Elegant Eggs, and she did make some beautiful eggs, a few of them being omelets, but the black and white film didn't do them any justice. Monochromatic food, meh. I'm old enough to remember seeing Julia on TV as a kid, but she was older then, and in color. Her voice was comical and strange when I was younger, now I find it somewhat charming, almost comforting.

I had always wondered how omelets were done enough on the inside to be edible without being crunchy on the outside. Never quite curious enough to investigate, or try it out myself, just 'wrinkle my forehead' curious.  In the past, if I wanted a medley of goodies on my eggs, I just scrambled or fried them and piled the additions on top.  But now, since eggs are a huge staple in my breakfast diet, I wanted to mix it up, spread my egg wings, if you will. No offense, chickens. Show me something cool, old school, Jules!

She did! I had envisioned the process all wrong.  I didn't realize you sort of scrambled it twice and just non-precisely folded it over. I thought you poured it out, magically flipped the entire thing, filled it, and folded it in half. Not so. I'd post a link, but if you don't have the attention span to go and look it up by yourself, you don't wave the attention span to watch the entire episode, it's about 20-something minutes long.

Mine was simple:
2 eggs, whisked
S&P
grape tomatoes, halved
fresh basil
sun-dried tomato and basil cheddar
(Julia suggested Swiss, but the cheddar was already shredded)

I did as she suggested, and wah-la, my very first omelet!