Italian Omelet

01Method

1. 1

   Warm olive oil in a large skillet over medium heat, tilting the pan to coat the surface evenly. Pour the beaten eggs into the pan and let them cook until bubbles form and the edges start to set.

2. 2

   Using a rubber spatula, gently pull the set edges inward while tilting the pan so the liquid egg flows underneath. Repeat this around the omelet until it is almost fully set, about 1 to 2 minutes. Take the skillet off the heat and use the spatula to spread any remaining runny egg evenly across the surface.

3. 3

   Scatter goat cheese, most of the chives, sea salt, and black pepper over the omelet. Lift one side and fold one-third of the omelet toward the center, then fold the opposite third over to overlap. Slide the omelet to the pan's edge and flip it folded-side down onto a serving plate.

4. 4

   Finish by scattering the reserved chives over the top before serving.