Ingredients

• 3 eggs
• 2 tablespoon unsalted butter
• 0.25 teaspoon fine sea salt
• 0.05 teaspoon freshly ground black pepper
• 1 tablespoon fresh chives, finely chopped

Steps

1. Crack the 3 eggs into a small bowl and add the salt and pepper.
2. Using a fork or small whisk, beat the eggs vigorously for 30 seconds until well combined and slightly frothy, then set aside.
3. Place the 8-inch nonstick skillet over medium heat and add 1 tablespoon of the butter, allowing it to melt completely and coat the bottom and sides of the pan evenly.
4. Once the butter is foaming and just beginning to turn pale golden (about 1 minute), pour the beaten eggs into the center of the pan and immediately begin stirring gently with a silicone spatula, scraping the cooked eggs from the bottom and sides toward the center, allowing uncooked egg to flow to the edges.
5. Continue this gentle stirring motion for about 1 minute, working the spatula in smooth, continuous strokes from the edges toward the center.
6. When the eggs are about 75% set but still slightly creamy on top (around 30 seconds more of cooking), stop stirring and let the omelette cook undisturbed for 10 seconds.
7. Remove the skillet from heat and tilt it slightly so the omelette slides slightly toward the handle, then fold the far third of the omelette over the middle third using your spatula in one smooth motion.
8. Fold the handle-side third over to create a neat half-moon shape, then immediately slide the omelette onto a warm serving plate.
9. If desired, dot the top with the remaining ½ tablespoon of cold butter and garnish with fresh chopped chives before serving immediately.