Chived Cheese Omelet

1. 1

   Measure cheese before preparing omelet; set aside.

2. 2

   Mix eggs, water, chives, salt and pepper with fork.

3. 3

   Heat butter in 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water.

4. 4

   Pour in egg mixture. Mixture should set at edges at once.

5. 5

   With pancake turner, carefully draw cooked portions at edges toward center, so uncooked portions flow to bottom.

6. 6

   Tilt skillet as it is necessary to hasten flow of uncooked eggs.

7. 7

   Slide pan rapidly back and forth over heat to keep mixture in motion.

8. 8

   While top is still moist and creamy-looking, sprinkle 1/4 cheese over half of omelet.

9. 9

   With pancake turner fold in half or roll, turning out onto platter with quick flip of the wrist. Sprinkle remaining cheese over top of omelet.

* Per serving · 4 servings · Values may vary.

No additional tips available.