A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!
Tbsp fresh chives or green onions, thinly sliced
tsp fresh thyme, chopped
cup grated cheddar
Sprinkled sea salt and freshly ground black pepper, to taste
Tbsp olive oil
1. Whisk the eggs together with chives, thyme, cheddar and salt and pepper. Pre-heat an 8” skillet or sauté pan over medium high heat and add the oil and butter. The butter will sizzle and foam. When the foam begins to recede pour in the egg mixture and swirl it around the bottom of the pan so it fills the pan in a thin layer.
2. Stir gently for a few moments until nearly all of the egg has set then let it rest while the bottom browns slightly and the remaining egg sets. Fold the omelet in half and slide it onto a serving plate. Serve immediately.