Ingredients:

  • 3 large eggs
  • 1 tbsp unsalted butter
  • 0.25 tsp fine sea salt
  • 1 pinch white pepper
  • 1 tsp heavy cream
  • 2 tbsp shredded Gruyère cheese
  • 1 tsp minced chives

Instructions:

  1. Whisk the eggs, salt, white pepper, and 1 tsp heavy cream in your bowl using a fork for about 45 seconds until the mixture is uniform and pale.
  2. Place an 8-inch non-stick skillet over medium-high heat and add the butter. Wait for the butter to foam and the bubbling to subside, ensuring it does not brown.
  3. Pour the egg mixture into the center of the skillet. Immediately use a silicone spatula to move the eggs in a circular motion while simultaneously shaking the pan back and forth to create small, soft curds.
  4. When the eggs are approximately 75% set but still look slightly wet on top, stop stirring and smooth the eggs into an even layer. Sprinkle cheese over the surface.
  5. Remove the pan from the heat. Use the spatula to fold the omelette and slide it onto a plate, allowing residual heat to finish the cooking process during the transfer.
  6. Sprinkle with 1 tsp minced chives until the green pops against the yellow.