The Perfect Homemade Omelet (3 Ways)

In a large bowl, add in eggs, and before beating together season with salt and pepper along with a splash of cream.

Add unsalted butter to a nonstick pan over medium heat.

Add beaten eggs to the pan once butter is melted. Let cook until edges begin to set.

Pull eggs toward the center and let cook. Repeat this process until most of the egg is cooked.

Once the egg is mostly cooked and the egg doesn’t pull anymore, add in cheddar cheese on half of the omelet.

Fold the other half over the cheese. Optionally add in more butter, tilt and let butter melt under the omelet for 20 - 30 seconds.

Plate and enjoy.

In a medium bowl, crack in the eggs, season with salt and pepper, then whisk.

Heat butter in a nonstick pan over medium heat.

Add beaten eggs into the pan when the butter is almost completely melted.

Immediately begin stirring over medium heat.

Once tiny curds begin to form, remove from heat for a few seconds while continuously stirring.

Return back to the heat and repeat this process for 2 - 3 minutes.

Reduce heat to low once eggs look like a soft scramble.

Move eggs to the bottom of a tilted pan leaving a thin layer of egg across the rest of the pan.

Add in the cheese of choice (Gruyere).

Using a spatula, gently roll the thin layer of the omelet all the way down until it meets with the soft scramble.

Loosen the edge of the other side. Tuck everything together nicely then gently invert onto a plate.

Top with fresh sliced chives and black pepper before serving.

Melt butter in a nonstick pan over medium heat.

Crack in eggs and cook until whites are just set. Top with salt.

Cover with a lid and cook for 30 more seconds.

Add cheese of choice onto half of the omelet. Optionally use a kitchen torch to melt cheese.

Using a spatula, fold the non-cheese side onto the other.

Place on a plate. Top with hot sauce, black truffle, fresh cracked black pepper, and thinly sliced chives.

Serve with a toast of choice.