Ingredients:

  • 3 large eggs
  • 1 tbsp whole milk
  • 1/8 tsp fine sea salt
  • 1 pinch black pepper
  • 1 tbsp unsalted butter
  • 1/4 cup sharp cheddar cheese, shredded
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Combine the 3 large eggs, 1 tbsp whole milk, 1/8 tsp fine sea salt, and a pinch of black pepper in a small bowl. Whisk vigorously until no streaks of white remain to ensure a uniform color.
  2. Place your 8 inch skillet over medium low heat for 2 minutes.
  3. Add 1 tbsp unsalted butter and swirl until the foam subsides and it starts to sizzle.
  4. Pour the egg mixture into the center of the pan.
  5. Let the eggs sit for 10 seconds until the outer rim begins to turn opaque.
  6. Using your spatula, push the cooked edges toward the center while tilting the pan to let raw egg flow into the empty space.
  7. Once the top is mostly set but still looks slightly wet, sprinkle 1/4 cup sharp cheddar cheese over one half.
  8. Slide the spatula under the plain half and fold it over the cheese. Wait 30 seconds until the cheese begins to ooze.
  9. Slide the omelette onto a warmed plate and top with 1 tbsp fresh chives.