omelette – with gruyère & chives
Whisk the eggs with some salt and pepper, the mustard and chives. Heat the frying pan over a high heat until it is hot.
Add the butter and when it is sizzling, add the eggs. Let the eggs become golden on the outside, then draw the cooked edges into the middle so that the raw eggs can run to the edges. Continue until the omelette is almost set. This happens very quickly, about 30 seconds.
Remove from the heat and add the cheese and cream into the centre of the omelette. Fold the omelette over and slide on to the plate. Season with salt and pepper to taste and garnish with some extra snipped chives, if desired. Serve immediately.
- 2 or 3 large free-range eggs
- ½ tsp Dijon mustard
- 2 tbsp finely snipped fresh chives
- 15g / ½oz / 1 tbsp unsalted butter
- 25g / 1 oz / ¼ Gruyère, grated
- 1 tbsp double cream
- sea salt and ground black pepper