French Omelet with Cheese and Fresh Chives

While this recipe is quite simple, there is a bit of technique involved and may take a little practice. A favorite weekday breakfast for dinner for me includes this omelet, a crisp green salad with a homemade Dijon/lemon vinaigrette and a slice of toasted garlic baguette. And if you are feeling especially fabulous, add a lovely tall glass of your favorite sparkling wine or champagne.

Ingredients

-2 large pasture raised eggs

-2 ½ tbs unsalted butter

-Flaky sea salt, or kosher salt

-⅓ cup coarsely grated Gruyère, sharp cheddar, or Italian Fontina or Parmesan (about 1 oz)

-1 tbs freshly snipped chopped chives

-Freshly ground black pepper

Method

• Whisk the eggs in a medium bowl until well combined and smooth, taking care not to whip in much air. The point is to combine the yolks and whites very well.

• Heat 1 tablespoon of the butter in an 8-inch nonstick skillet or in my case, my favorite much love seasoned crepe pan, over medium low heat until the butter has melted and just begins to foam.

  Note: The lower heat ensures that the eggs will not cook too quickly and become rubbery.

• Season the eggs with a little salt and pepper, and pour into the pan.

• Let the eggs bubble slightly for a couple of seconds, then take a spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the center.

• Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.

• Remove the pan from the heat and spread the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself – use your rubber spatula to give it a hand, if it doesn’t.

• Slide 1 tablespoon of butter underneath the omelet that’s still in the pan. (This will help keep the omelet tender and soft – and it tastes really good.)

• Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining ½ tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

  Wine Pairings

  A French Pouilly-Fume

  Chardonnay like a Mâcon-Villages

  Sparkling wines like Cava and, of course, Champagne

  Blanc de Blanc or other all-Chardonnay bubbles