Tools You'll Need
- Mixing Bowl
- Non-Stick Skillet
- Rubber Spatula
- Measuring Spoon
- 3 large eggs
- 1 ½ teaspoons unsalted butter
- 1 teaspoon fresh chives, chopped
- Kosher salt and pepper to taste
Crack eggs into a mixing bowl.
Using a fork, beat the eggs until thoroughly mixed.
Heat butter in an 8-inch, nonstick skillet making sure it coats the bottom of the pan.
Let eggs firm up slightly, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add filling of your choice to half of the eggs.
Tilt the pan to the side that is not filled, slide your spatula underneath and fold the omelet in half.
Gently shake the pan and slide onto a plate.
Garnish with chives and serve immediately.