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Omelettes in France have been made since the mid 1600's - this is a classic 3 egg for one serve omelette.

  • Ingredients:
    • 2 tablespoons olilve oil
    • 1 tablespoon cold chopped butter
    • 3 large eggs
    • salt and pepper
    • optional 2 tablespoons shredded Gruyere cheese
    • optional 2 teaspoons fresh, finely chopped chives
    • Add the oil to a skillet and heat it over medium-high heat.
    • Whisk the eggs until they are frothy.
    • Stir half of the butter into the eggs.
    • Add the remaining butter to the skillet until it becomes cloudy and bubbly.
    • Pour the eggs into the hot skillet.
    • Move a fork quickly through the eggs until they are 80% cooked.
    • Smooth down the eggs with the back of a spoon/spatula.
    • Season the eggs with salt and pepper (and cheese and chopped herbs)
    • Cover with a lid and turn off the heat but let sit for 2-3 minutes.
    • Tilt the skillet to the side and carefully ease the omelet out of the pan with a spatula.
    • Gently roll the omelet in half or fold the side thirds inwards, decorate with herbs if desired.

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