Classic French Omelette with Chives by Ben Maxwell

Ingredients

• 4 large eggs
• 1 tbsp fresh chives, finely chopped
• 1/4 tsp salt
• 1 tbsp butter

Instructions

1. Whisk the four eggs in a bowl with salt and finely chopped chives until well combined, but do not overbeat.
2. Heat a non-stick skillet over medium-high heat and add the butter. Swirl until the butter is melted and foamy.
3. Pour the egg mixture into the hot pan. Let the bottom set for about 15-20 seconds without stirring.
4. Using a spatula, gently pull the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
5. Continue this process until the omelette is mostly set but still slightly wet on top, about 1-2 minutes.
6. Fold the omelette in half or in thirds using the spatula to achieve a neat, football-like shape. Slide onto a plate.