Classic Butter Omelette

Instructions

1. 1

   Crack the 8 large eggs into a mixing bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 2

   Whisk the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.

3. 3

   Heat a non-stick skillet over medium heat and add 4 tablespoons of unsalted butter. Allow the butter to melt and start to bubble, but not brown.

4. 4

   Pour the egg mixture into the skillet. Let it sit for a few seconds to start setting at the edges.

5. 5

   Using a spatula, gently stir the eggs from the edges towards the center, allowing the uncooked eggs to flow to the edges.

6. 6

   Continue to cook, stirring occasionally, until the eggs are mostly set but still slightly runny on top.

7. 7

   Sprinkle 1/4 cup of chopped chives over the omelette.

8. 8

   Fold the omelette in half using the spatula and let it cook for another 30 seconds to 1 minute, until fully set.

9. 9

   Slide the omelette onto a plate and serve immediately.