Chuck's Favorite Omelette
- 3 eggs
- 1 or 2 pinches of salt
- Freshly ground pepper, to taste
- 1 Tbs. water
- 1 tsp. unsalted butter
- 2 Tbs. shredded Gruyère cheese
- 1 tsp. chopped fresh chives
In an 8-inch fry pan over medium-high heat, melt the butter and swirl in the pan until it foams. When the foam subsides, add the eggs, shaking the pan to keep them moving over the heat, then quickly and lightly stir the eggs. Cook to the desired consistency (a creamy center is usually preferred).
Add the cheese and chives across the center of the omelette perpendicular to the handle of the pan. With the handle in one hand and a spatula in the other, tip the pan forward and roll about one-fourth of the omelette onto itself. Invert the pan over a plate and roll the omelette onto the plate with the folded portion underneath. Serve immediately.