Chive Omelet

Serves 1
2 large eggs
Salt & freshly ground pepper
Splash of milk
2 tablespoons sweet butter
2 tablespoons fresh chives, minced

1. Add eggs to a medium bowl with salt and fresh pepper. Whisk eggs until frothy.
2. ​In a medium non-stick skillet melt butter over medium to medium low heat. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges toward the center of pan. Tilt pan to let uncooked egg fall into the bared edge of the pan.
3. Once the bottom is set, but top is still a little wet, sprinkle the chives on one half of omelet. Cook a minute or two, until the setting is completed. Fold other side over chive-ed side and slide omelet onto a plate.

NOTE: This recipe can be readily doubled.

VARIATIONS: 3 tablespoons of shredded cheddar can be added at the same time as the chives.