Serves: 1Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 2 large eggs
- 2 tsp. butter
- ¼ cup chopped tomato
- 2 slices American cheese
- 1 Tbsp. chopped chives
- Beat the eggs well in a bowl, but do not allow them to become frothy.
- Melt the butter in an 8-inch skillet over medium to medium-high heat, tilting the skillet to coat the bottom, until the butter just begins to turn brown. Pour in the eggs; stir gently with a fork while they thicken to distribute the eggs from top to bottom. Stop stirring when eggs begin to set.
- When the top is set but still shiny, distribute tomato, cheese, and chives down the center of the omelet
- With a long turner, gently loosen the edge of the omelet and fold the omelet in half toward you. With the help of the turner, slide it out of the pan and onto the plate.