YIELD: Makes 1 serving
Crack the eggs into a small bowl and whisk until well blended. Have the cheese and honey measured and ready.
Heat a small heavy skillet over medium heat until hot enough for a drop of water to sizzle. Add a drop of olive oil or a sliver of butter and tilt the pan to cover the surface.
Pour the eggs into the pan. The pan should be hot enough to sizzle and start setting the eggs immediately. Decrease the heat to medium-low. Pull the eggs away from the edges of the pan and tilt the pan so that uncooked eggs in the center run to the edges.
Sprinkle a layer of the cheese over half of the circle of partially cooked egg. Top with the crystallized honey. Using a small rubber spatula, fold the half of the omelet without the filling over the filled half. Cook on low for about 30 seconds, or until the eggs are set.
Slide the omelet onto a plate and serve.
Type of Honey: Almost any honey that is crystallized or creamed can be used. Some examples are star thistle, goldenrod, thyme, and clover.