Step by step

Method

4 steps

1. 1

   For each omelette, whisk 2 large eggs with ½ tablespoon whole milk, a pinch of the ½ teaspoon kosher salt, and a grind of black pepper until the yolks and whites are fully blended and a little frothy — about 20 seconds.

2. 2

   Melt ½ tablespoon butter in an 8-inch nonstick skillet over medium-low heat until foaming but not brown. Pour in the eggs. As the edges set, drag them toward the center with a spatula and tilt the pan so raw egg fills the gaps. Keep the heat gentle — you want soft curds, not browned scrambled eggs.

3. 3

   When the top is nearly set but still a little shiny and soft in the middle (about 1–2 minutes), sprinkle ¼ cup shredded cheddar down the center. Fold one side over the cheese, then tip the omelette onto a plate. It should look pale yellow with melty cheese peeking out — not rubbery or scorched.

4. 4

   Repeat with the remaining eggs, butter, and cheese to make 4 omelettes total. Finish with 2 tablespoons chopped chives. You want soft folded cheese omelettes with melty cheddar — not browned rubbery eggs or a dry empty fold.