French omelette

10 min · serves 2

Low heat and constant movement. Take it out slightly underdone, because the residual heat keeps cooking it.

Ingredients

• 6 whole Eggs
• 30 g Unsalted butter
• 3 g Salt
• 1 g White pepper
• 40 g Grated Gruyère, optional
• 10 g Chives or spring onion, finely cut

Method

1. Beat the eggs with salt and pepper until yolk and white are fully combined, with no streaks left.
2. Warm a non-stick pan over low heat, add the butter and wait until it foams but has not browned.
3. Pour in the eggs and stir constantly in small circles for about thirty seconds.
4. When the eggs begin to set, stop stirring, smooth the surface and put the cheese down the centre.
5. Tilt the pan, fold the far edge over with a spatula and roll the omelette into a log.
6. Turn it out onto a plate, brush the top with a little butter and scatter the chives.

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