What I love about egg flops (my name) is that they are easier, in my opinion, than omelets. You still get the firm, fold-y egg with toppings and melty cheese, but you aren't dealing with a potentially finicky egg that may or may not be overly wrinkled in the center, thereby too heavy to fold without splitting. An egg flop also uses one less egg, (2 total) which I feel is easier to manage. If you are an omelet expert, do your thing. Otherwise, try the flop. It's a simple process to a damn-good, folded and cheesy egg.
"Use whatever cheese you've got, I like milk Munster, here. Too, cheese melts better if you grate it from a block rather than using it shredded out of package, but if that is what you have, use it and forget about it."
Notes: Butter is unsalted. Olive oil is extra-virgin.
TOMATO BASIL EGG FLOP
Ingredients: 1 tbsp. olive oil, 1 tsp. butter, 1/2 cup halved grape tomatoes, 2 eggs, 1/2 cup grated Munster cheese, 1 tbsp. chopped fresh basil, salt and pepper to taste.
1. Heat the oil and butter in a small nonstick pan on medium-high heat. Add tomatoes, salt and pepper and cook for 3 minutes.
2. Whisk eggs well, pour into pan. Cook for 2-3 minutes, until edges are beginning to set. Turn heat down to medium.
3. Using a spatula, and lift the edges while you tilt the pan to let the uncooked egg fall underneath. Do this a few times while it cooks, until the surface of the egg is no longer wet and runny. Occasionally (gently) lift the egg to check the browning underneath.
3. Once egg is set all over and the bottom is browned, sprinkle cheese and basil down the center of the egg. Life one side and flop it over the other side, making half-circle. Serve immediately.