Classic Cheese Omelette

• 3 large eggs
• 1 tbsp cold water
• Salt and white pepper
• 1 tbsp unsalted butter
• 50g Gruyère or cheddar, grated
• Fresh chives, chopped
• Optional fillings: sautéed mushrooms, diced ham, spinach

Instructions

1. 1

   Crack eggs into a bowl. Add water, salt, and white pepper. Beat vigorously with a fork — not a whisk — until well combined but not frothy.

2. 2

   Heat a 20cm non-stick pan over medium-high heat. Add butter and swirl to coat.

3. 3

   When butter foams and subsides, pour in eggs. Immediately start stirring with a rubber spatula in small circles.

4. 4

   As eggs begin to set, tilt the pan and use the spatula to fold the edges in.

5. 5

   When eggs are just barely set (still slightly glossy), add cheese down the center.

6. 6

   Fold omelette in thirds and slide onto a plate. It should be pale yellow with no browning. Garnish with chives.

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