Classic French Chive and Gruyère Omelet

1. Prep the Skillet

Place one piece of the butter and the ½ teaspoon of vegetable oil into an 8-inch nonstick skillet. Heat the skillet over low heat until the butter melts and begins to foam.

2. Beat the Eggs

In a bowl, beat the six large eggs with the ¼ teaspoon of salt and a pinch of pepper. Beat the eggs until they are well combined but not frothy.

3. Cook the Eggs

Pour the beaten eggs into the preheated skillet, then cover and cook for about a minute. Uncover and gently scramble the eggs with chopsticks or a wooden skewer until they just begin to set.

4. Set the Omelet

Smooth the eggs into an even layer and cover the skillet again. Continue to cook until the top is slightly wet but no runny egg remains, about 1-2 minutes.

5. Add Cheese and Chives

Sprinkle 1 tablespoon of shredded Gruyère cheese and 2 teaspoons of minced fresh chives across the center of the omelet. Using a heat-resistant rubber spatula, fold a third of the omelet over the center, then roll the omelet onto a plate, seam side down.

6. Repeat for Second Omelet

Wipe out the skillet and repeat the process using the remaining butter, eggs, cheese, and chives to make the second omelet.

7. Garnish and Serve

Garnish the omelets with the remaining chives and serve immediately.