French Omelet with Gruyère & Chives

French Omelet with Gruyère & Chives
A classic French omelet is rolled or folded, bright yellow with little or no browning. It is smooth and soft in consistency. Fillings are optional and are added as the omelet is rolled or a cut is made in the top of the finished omelet and stuffed with ingredients.
Yield
1serving
Yield
1serving
French Omelet with Gruyère & Chives
A classic French omelet is rolled or folded, bright yellow with little or no browning. It is smooth and soft in consistency. Fillings are optional and are added as the omelet is rolled or a cut is made in the top of the finished omelet and stuffed with ingredients.
Yield
1serving
Yield
1serving
Ingredients
  • 1/2teaspoon vegetable oil
  • 1tablespoon butter
  • 3large egg
  • 1tablespoons cheesegruyere, grated fine
  • a/n fine saltto taste
  • white pepperto taste, finely ground
  • 1teaspoon chiveschopped fine
Yield:
Instructions
  1. Using a fork or flat-whisk, whisk eggs until well combined. Season with salt and pepper.
  2. Heat an 8″ non-stick omelet pan over medium high heat and coat lightly with oil. Add 1 tablespoon of butter to the pan.
  3. When the butter foaming begins to subside add the eggs to pan. Stir the eggs continuously with a small rubber spatula while shaking the pan vigorously back and forth to avoid browning the eggs.
  4. As the curd begins to set add the cheese.
  5. Once the curd is mostly set, roll or fold omelet toward the edge of the pan away from the handle and turn onto warm service platter. Allow residual heat to finish setting the curd and melt any added cheese.
  6. Garnish with finely chopped chives and serve immediately.