Omelet With Fried Sage and Gruyere  Total Time: 10 min 5 min 5
min  1 omelet   Fry the sage leaves: Heat a 6-to-8-inch nonstick
skillet over high heat and add the oil. Have a tray lined with
paper towels and a slotted spoon ready. When the oil begins to
look thinner and spreads to the sides of the pan, turn off the
heat and add the sage leaves. Stir them to coat with the oil and
cook, stirring, until the sage pales slightly in color and gets
slightly crisp, 45 seconds to 1 1/2 minutes. Use a slotted spoon
to transfer the leaves to the paper towels. Season them
immediately with salt and allow them to cool. Reserve the
skillet.  Blend the eggs: In a medium bowl, whisk together the
eggs, 1 teaspoon water and 1/4 teaspoon salt. Whisk only enough
to integrate the eggs; you don't want to whip too much air into
them or make them frothy.  Cook the omelet: Return the skillet
to medium heat, remove the excess oil and add the butter,
swirling it as it melts so it coats the pan. When the butter is
melted (but not browned