- 2 eggs, room temp
- 3 butter pats, divided
- Salt and pepper
- 2 tablespoons grated parmesan
- 1 tablespoons chopped parsley
- 3 eggs, room temp
- Salt and pepper
- 2 pats butter
- 1/4 grated cheddar cheese
- 1/4 cup sliced cherry tomatoes
- 1 tablespoon chopped parsley
- Heat an 8-inch nonstick skillet over medium-low heat. Whisk the eggs very well in a medium bowl until the whites and yolk are completely homogenous. Season with salt and pepper.
- Add 2 butter pats to the warm pan and melt completely. When small bubbles begin to form in the butter, pour the eggs into the pan. Using a rubber spatula, move the egg mixture around from the outside in while also gently shaking the pan, until some curds have formed but the eggs are mostly running. Stop stirring and shaking for 1 minute to set the bottom of the omelet. Sprinkle with grated parmesan cheese.
- Once the bottom has set, fold one side about 1 inch in with a rubber spatula. Repeat until fully rolled, adding the last butter pat to help coax the eggs off the pan. Slide the finished omelet onto a plate and garnish with parsley.
- Heat a 10 inch non-stick skillet over medium-low heat. Whisk the eggs and 1 tablespoon of water very well until the whites and yolks are homogenous. Melt the butter in the pan and add the eggs. With a rubber spatula, push the eggs from the edge towards the center for about 20 seconds, tilting the pan to cover the empty spots with raw eggs. Swirl the eggs to cover the pan, and sprinkle with cheese, tomatoes, and chives.
- Reduce the heat to low and cook for an additional 40 seconds to 1 minute. The egg will change color and look more cooked. Loosen the edges with the spatula, and shake the pan to ensure the eggs are loose. Carefully flip one half of the omelet over the other and slide onto a plate. The omelet should have slightly browned on the outside. Serve with parsley garnish.