Classic French-Style Omelette

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• 3 large eggs
• 1 tbsp unsalted butter
• 1 pinch salt
• 1 pinch black pepper
• 1 tsp fresh chives, finely chopped

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1. 1 Crack the eggs into a bowl and whisk vigorously with a fork until the whites and yolks are fully combined and no streaks remain. Season lightly with salt and pepper.
2. 2 Place a non-stick skillet over medium-low heat and add the butter. Once the butter is melted and foaming (but not browned), pour in the eggs.
3. 3 Using a spatula, constantly stir the eggs in circular motions while shaking the pan back and forth to create small, soft curds.
4. 4 Once the eggs are about 75% set but still slightly runny on top, stop stirring and smooth the surface. Let it sit undisturbed for 30 seconds to set the bottom.
5. 5 Tilt the pan and carefully roll or fold the omelette onto itself, sliding it out onto a plate so the seam side is down. Garnish with chopped chives.