12 minutes
A rich and creamy French omelet filled with Gruyère cheese and fresh chives.
Unsalted Butter, cut into pieces
tablespoons
teaspoons
Large Eggs, cold
each
teaspoons
to taste
Gruyère Cheese, shredded
tablespoons
Chives, minced
teaspoons
1. Prepare Butter
Cut 2 tablespoons of unsalted butter into two pieces: 1 tablespoon cut in half and the remaining 1 tablespoon into small pieces. Place these in the freezer for at least 10 minutes.
2. Preheat Skillet
Heat 0.5 teaspoon of vegetable oil in an 8-inch nonstick skillet over low heat for about 10 minutes.
3. Beat Eggs
Crack 6 large eggs into a medium bowl, adding 0.25 teaspoon of salt and a pinch of pepper. Beat this mixture briskly for 80 strokes, incorporating half of your now-chilled butter cubes.
4. Wipe Oil
After the skillet has preheated, wipe the oil from the skillet using paper towels to leave a thin film.
5. Melt Butter
Add 0.5 tablespoon of the reserved butter to the skillet, allowing it to melt completely.
6. Cook Eggs
Pour the egg mixture into the skillet. Using two chopsticks or wooden skewers, scramble the eggs in quick, circular motions for 45 to 90 seconds over medium-high heat.
7. Add Fillings
Turn off the heat and smooth the eggs into an even layer using a heat-resistant rubber spatula. Sprinkle 1 tablespoon of shredded Gruyère cheese and 2 teaspoons of minced fresh chives over the eggs. Cover the skillet with a tight-fitting lid and let it sit for 1 minute if you prefer a runnier omelet or 2 minutes for a firmer one.
8. Warm Fillings
After the resting period, turn the heat back on to low for 20 seconds to ensure the fillings are warmed through.
9. Roll and Serve
Loosen the edges of the omelet with your rubber spatula and slide it onto a warmed plate, using a folded square of paper towel to help. Roll the omelet carefully, using the paper towel to guide you.
10. Repeat Process
Repeat the entire process to make the second omelet, ensuring the skillet is reheated on low for 2 minutes before you start again.
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