2 eggs, room temperature and farm fresh if possible
1 tablespoons whole milk
½ tablespoon extra virgin olive oil or butter
1 teaspoon fresh cut chives
¼ cup fresh shredded Gruyere cheese
Kosher salt & fresh ground black pepper, as needed
In a small bowl, vigorously whisk together eggs and milk. Set aside.
Heat a small omelet pan to approximately 325 degrees and add olive oil or butter. Pour egg mixture into pan. As soon as eggs start to set, tip pan and redistribute runny eggs to outer portion of the pan, using a rubber spatula to gently lift eggs as doing so. When majority of runny egg mixture is gone, quickly flip omelet. Quickly cook opposite side of omelet without browning the eggs. Flip omelet once more and sprinkle with chives and gruyere cheese and season with salt and pepper. Using the rubber spatula, gently fold the omelet in half and slide onto a serving plate. Garnish as desired and serve.