Simple Butter and Chive Omelette
Simple Butter and Chive Omelette is a easy American recipe that serves 1. 250 calories per serving. Recipe by Fallow on YouTube.
Prep: 3 min | Cook: 5 min | Total: 13 min
Cost: $0.97 total, $0.97 per serving
Ingredients
- 3 pieces Medium eggs (room temperature)
- 1 tablespoon Unsalted butter (cut into small pieces for quick melting)
- 0.5 teaspoon Fine sea salt (adjust to taste)
- 0.25 teaspoon Freshly ground black pepper (adjust to taste)
- 1 tablespoon Fresh chives (finely chopped)
Instructions
Whisk the eggs
Crack the three eggs into a small bowl. Using a fork, lift and fold the mixture repeatedly until the whites and yolks are completely blended and a tiny amount of air is incorporated.
Time: PT2M
Prepare the chives
Rinse the chives, pat dry, and finely chop them on a cutting board.
Time: PT1M
Melt butter on low heat
Place the skillet over the lowest flame setting. Add the tablespoon of butter and let it melt until it just begins to sizzle – it should not foam.
Time: PT30S
Temperature: low
Cook the egg base
Pour the whisked eggs into the pan. Let them sit for a few seconds, then gently lift the edges with the spatula, allowing uncooked liquid to flow underneath. Continue this gentle folding motion for about 1 minute.
Time: PT1M
Temperature: low
Season and add chives
Sprinkle the salt and pepper evenly over the partially set eggs. Scatter the chopped chives across the surface.
Time: PT30S
Fold the omelette
When the bottom is set but the top is still slightly runny, use the spatula to fold one side of the omelette over the center, then fold the opposite side, creating a neat envelope.
Time: PT30S
Temperature: low
Finish cooking
Let the folded omelette cook for another 20‑30 seconds, just enough to set the interior while keeping a soft, slightly creamy center.
Time: PT30S
Temperature: low
Plate and garnish
Slide the omelette onto a plate, optionally brush the top with a tiny extra pat of butter for shine, and serve immediately.
Time: PT30S
Nutrition Facts
- Calories
- 250
- Protein
- 18g
- Carbohydrates
- 2g
- Fat
- 18g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten‑free
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Unsalted butter: clarified butter, ghee
- Instead of Fine sea salt: kosher salt
- Instead of Freshly ground black pepper: white pepper
- Instead of Fresh chives: green onions, parsley
Equipment Needed
- 8‑inch non‑stick skillet
- Silicone or metal spatula
- Fork or small whisk
- Small mixing bowl
- Chef's knife
- Cutting board
Critical Steps — Do Not Skip
- Whisk eggs until fully blended but not over‑beaten.
- Melt butter without allowing it to foam or brown.
- Cook on low heat to achieve a soft, creamy texture.
- Fold the omelette at the right moment when the bottom is set but the top remains slightly runny.
Chef Tips from the Video
- For a richer flavor, use clarified butter (ghee) which tolerates slightly higher heat.
- Let the whisked eggs rest for 30 seconds before cooking; this improves texture.
- A pinch of smoked paprika can add subtle depth without overpowering the butter.
Troubleshooting
Omelette is watery or separates.
Reduce the amount of butter and ensure the pan is not too hot; whisk eggs just until uniform.
Eggs stick to the pan.
Make sure the skillet is truly non‑stick and that enough butter is melted before adding the eggs.
Undercooked center.
Lower the heat slightly and give the omelette a few more seconds after folding.
Storage
Refrigerator: Store in an airtight container for up to 1 day; reheat gently in a skillet.
Freezer: Not recommended – texture changes.
Room temperature: Consume immediately; does not keep well at room temperature.
Make-Ahead Tips
- Whisk the eggs and keep them covered in the fridge for up to 2 hours.
- Chop chives ahead of time and store in a small airtight container.
- Keep butter softened at room temperature for quicker melting.
Last updated: August 21, 2026
