Omelet with Gruyère and Chives
Ingredients
- 3 large eggs
- Fine sea salt
- Pinch freshly ground white pepper
- 1 teaspoon water
- 1 tablespoon unsalted butter
- 5 thin slices Gruyère cheese
- 1 tablespoon thinly sliced chives
Method
- Crack the eggs into a medium bowl. Add a few pinches of salt, the pepper and the water. Using a fork, pierce the yolks and whip the eggs together until fully incorporated.
- Heat an 8-inch nonstick skillet over medium heat, then add the butter. Once foaming, pour the eggs into the center of the pan and, using a silicon spatula, stir briskly to make scrambled eggs, 15 to 20 seconds, or until the eggs appear custard-like and are just beginning to set. Lower the heat and press the mixture over the bottom of the pan to set, but with no color. The surface should remain a little wet. Arrange the sliced Gruyére strips along the center of the omelet and sprinkle the chives over the top.
- Using the spatula, fold one third of the omelet over the cheese and then tilting the pan, gently roll the omelet over onto the final third, and then, seam side down, onto a warmed plate.
- Sprinkle with more chives and season with additional salt if desired. Serve immediately.
Jacques is the king of the omelet… so I decided to make one too. My way!