Simple Butter and Chive Omelette

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

1. 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

2. Prepare the chives

   Rinse the chives, pat dry, and finely chop them on a cutting board.

   Time: PT1M

3. 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

4. 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

5. Season and add chives

   Sprinkle the salt and pepper evenly over the partially set eggs. Scatter the chopped chives across the surface.

   Time: PT30S

6. 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

7. 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

8. 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