Basil Goat Cheese Omelette

Ingredients

• 1 tablespoon unsalted butter
• 2-3 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon heavy cream
• 2 tablespoons goat cheese
• 8 basil leaves

Directions

1. In a small bowl, whisk the eggs thoroughly with the salt, pepper, and cream.
2. Set a 7 inch nonstick pan over high heat. Once it is hot, drop in the butter and turn the pan so the butter coats the surface. Let it bubble up, but keep it from browning.
3. Pour in the egg mixture. Let the eggs hiss in the pan, count 3 seconds, then scatter the goat cheese and basil over the top.
4. Slide the pan from side to side to spread the eggs into an even layer, then let everything pause for about 5 seconds.
5. Lift the handle a little and snap the pan firmly toward you, so the eggs bump up against the far edge and begin to shape themselves. Repeat 5 times, 1 per second, or until the omelette has formed properly.
6. Tip the pan up steeply and keep the egg-filled part over the burner for another 5 seconds.
7. To turn the omelette onto the plate, carry the pan to the plate and rest the far rim at one end, with the handle lifted high. Sweep the handle across the plate so the eggs roll over themselves and land on the plate. Add more chives, if desired.