Ingredients

• 3 eggs, large
• 2 tablespoon butter, unsalted
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper, ground
• 0.5 cup cheddar cheese, sharp, shredded, shredded
• 1 tablespoon chives, fresh, chopped
• 1 tablespoon parsley, fresh, chopped
• 2 tablespoon bell pepper, diced, diced
• 2 tablespoon onion, diced, diced

Steps

1. Crack the eggs into a small bowl and whisk vigorously for about 30 seconds until well combined and slightly frothy.
2. Stir in the salt and black pepper into the whisked eggs.
3. If using optional fillings (bell pepper and/or onion), prepare them by dicing into small, even pieces.
4. Place the 8-inch non-stick skillet over medium heat and add 1 tablespoon of the butter.
5. Once the butter is foaming and fragrant (about 1 minute), swirl it to coat the entire pan evenly.
6. Pour the whisked eggs into the center of the pan in one motion.
7. Let the eggs cook undisturbed for 10 seconds, then gently push the cooked edges toward the center with a rubber spatula, tilting the pan so uncooked egg flows to the edges.
8. Continue this gentle pushing and tilting motion every 10-15 seconds for about 2 minutes, until most of the egg is set but the top surface is still slightly wet and glossy.
9. Sprinkle the shredded cheddar cheese over one half of the omelette, leaving a 1-inch border from the edge.
10. If using optional fillings, add the diced bell pepper and/or onion over the cheese.
11. Let the omelette cook for 10 more seconds to allow the cheese to begin melting.
12. Using the rubber spatula, gently fold the omelette in half by sliding the spatula under the non-filled half and folding it over the cheese-filled half.
13. Slide the folded omelette onto a plate in one smooth motion.
14. Top the omelette immediately with the remaining 1 tablespoon of butter in small dots, then sprinkle with fresh chopped chives and parsley.
15. Serve immediately while the omelette is hot and the cheese is still melted.