The classic French omelet method is to add the eggs to a very hot skillet, use a spatula to quickly move them around, and get them off the heat quickly. This way there are no accidental holes in the omelet or uneven sides, it’s foolproof and fancy-feeling and a skill to add to your repertoire for weekend brunches and simple dinners alike. Skip the chives, or use a diff herb, and add whatever you want inside. Sausage, veggies, etc! if you really load it full of goodies, it’s easier to fold it in half than in thirds like I did here. bon appetit!!
Chive Cheddar Omelet
Ingredients
- 1 tablespoon minced fresh chives
- 2 large eggs
- 1 teaspoon butter
- salt and butter
- sprinkle of cheese I used sharp cheddar, but anything works!
Instructions
- First things first, place a 10 inch nonstick skillet over medium-low heat to start preheating it.
- Mince your chives and whisk them together with 2 eggs, and a pinch of salt and pepper for 20 to 30 seconds, until totally combined.
- Coat the skillet in butter, then add the eggs and cover. Cook for 2 to 3 minutes, until the eggs are almost completely set — they can still be a tiny bit wet looking. Turn off the heat, sprinkle the cheese down the center, and fold the sides in over the cheese like you’re folding a letter.
- Cover for 30 seconds to melt the cheese in the residual heat.
- 1 tablespoon minced fresh chives
- 2 large eggs
- 1 teaspoon butter
- salt and butter
- sprinkle of cheese I used sharp cheddar, but anything works!
Notes
Slide the omelet onto a plate. To feel like you’re at a cute lil bistro, serve it with a salad. I used mixed greens, seasoned them with salt and pepper, and drizzled good extra-virgin olive oil and balsamic over top.