It’s easy to carried away by adding too many ingredients when making an omelet. I think simpler is better when it comes to omelets so the wonderful flavor of egg doesn’t get lost.
In this simple and delicious omelet, the sharp cheddar and chive complement the soft egg and showcase what an omelet is really all about.
This omelet is wonderfully creamy on the inside and perfectly cooked on the outside.
The Perfect Omelet with Chive and Cheddar
- Warm an 8-inch saute pan over medium heat. Melt the butter in the pan. Stir in half of the chives and cook for 15 seconds.
- Vigorously whisk the eggs, remaining chives, salt and pepper in a small bowl and pour into the pan. Reduce heat to low. Let eggs cook undisturbed for 3 minutes.
- Use a rubber spatula to gently move any uncooked eggs on top toward the edges, where the eggs cook faster. Continue slow cooking the eggs until they’re nearly dry (you want some uncooked egg left on top since it will continue cooking after you fold the omelet). Sprinkle the cheese down the center of the omelet. Gently flip a third of the egg over the cheese and then roll out onto a plate. Serve immediately.