Cheddar and Chive Omelet

1. Beat the Eggs

Crack three large eggs into a bowl. Add a pinch of table salt, then use a fork or whisk to beat the eggs until almost fully mixed, with only a few streaks of white remaining.

2. Melt the Cheddar Cheese

Take your shredded extra-sharp cheddar cheese and sprinkle it evenly across a small plate. Place the plate in the microwave and heat at 50 percent power for 30 to 60 seconds, just until the cheese is melted.

3. Cook the Eggs

Heat 1.5 teaspoons of unsalted butter in an 8-inch nonstick skillet over medium heat. Once the butter begins to sizzle evenly, pour in the beaten eggs. As the eggs start to cook, use a rubber spatula to gently push the edges toward the center, allowing the uncooked eggs to flow to the perimeter. Continue this process until the eggs form small to medium curds and a small amount of liquid egg remains.

4. Add Cheese and Finish Cooking

Remove the skillet from the heat and use the spatula to scrape the eggs from the sides, smoothing them into an even layer. Fold the melted cheese into a 2-inch-wide strip and place it in the center of the eggs. Cover the skillet and let it sit for 1 minute, allowing the residual heat to finish cooking the eggs and melt the cheese further.

5. Serve the Omelet

Uncover the skillet and run the spatula underneath the edges of the omelet to loosen it from the pan. Gently slide the spatula under the eggs and ease the omelet toward the edge of the skillet opposite the handle. Fold the eggs on the handle side over the cheese filling. Using an underhand grip, tilt the skillet at a 45-degree angle over the top half of a plate. Slowly tilt the skillet toward yourself while using the spatula to roll the omelet onto the plate. Finally, sprinkle the chopped fresh chives over the omelet and serve immediately.