Omelet

1. 1

   Crack the warm eggs into a bowl, add salt and blend with a fork.

2. 2

   Heat a 10-inch nonstick aluminum pan over medium-high heat.

3. 3

   Once the pan is hot, add the butter and brush around the surface of the pan.

4. 4

   Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds.

5. 5

   As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan.

6. 6

   Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge.

7. 7

   Let the omelet sit in the pan for 10 seconds without touching.

8. 8

   Shake the pan to loosen from the pan.

9. 9

   Lift up the far edge of the pan and snap it back toward you.

10. 10

    Using your spatula, fold over one-third of the omelet.

11. 11

    Slide the omelet onto a plate and fold over so that the omelet is a tri-fold.

12. 12

    Coat with the remaining butter and sprinkle with the chives.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.