Monday, April 14, 2014

Chive and Cheddar Omelet

If you can get your hands on some fresh eggs and some chives that are just pushing their way through the ground right now, make this omelet.
 The number of eggs you use depends on how many you are feeding and the size of the eggs.  To feed 4 people, I use 6 extra large eggs.  Whisk them until combined.

Chop up some fresh chives.
 Grate some good cheddar cheese.  I used Double Gloucester.

 Melt some good butter in a non-stick pan on medium heat.  This omelet is all about using fresh and high quality ingredients.  I buy good European butter to use in recipes like this.

 Pour your whisked eggs into the pan.  Tilt it to coat and then lift the edges as the eggs set to allow the runny eggs to fill in underneath.

 When the eggs are almost set, sprinkle the chopped fresh chives over them. 

 Sprinkle on some sea salt and pepper.

 Next, sprinkle on the cheese.

 Roll the eggs towards the center.  Turn off the heat and let it sit in the pan for a few minutes until the cheese melts.

 Slide it on to a platter and sprinkle with more chives.  It might not be the neatest omelet in the world but it sure was delicious.