Gruyère Chive Omelette

Ingredients

• 1 tablespoon unsalted butter
• 1 1/2 tablespoons grated gruyere cheese
• 1/2 tablespoon chives, diced
• 2-3 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon heavy cream

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 swirl the pan so the butter coats the surface. Let it foam, keeping an eye on it so it does not brown.
3. Pour in the egg mixture. Let the eggs crackle in the pan, pause for 3 seconds, then scatter the chives and gruyere over the top.
4. Slide the pan from side to side to move the eggs into an even layer, then leave them alone for about 5 seconds.
5. Lift the handle a bit and snap the pan sharply toward you, so the eggs jump against the far edge. Repeat that motion 5 times, at 1 per second, or until the omelette has formed the right shape.
6. Tip the pan up steeply and keep the section holding the eggs 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 held high. Sweep the handle across the plate so the eggs roll over themselves and land on the plate. Add more chives on top, if desired.