Classic Chive and Cheese Omelette

Wash and finely chop the fresh chives, then set them aside.

Heat a small non-stick frying pan over medium heat and add a small amount of butter or oil.

Add the chopped chives to the pan and sauté briefly for 20–30 seconds, just until softened and fragrant. Remove from the heat to prevent overcooking.

In a bowl, crack the eggs and beat well until the yolks and whites are fully combined and slightly frothy.

Add the cheese to the eggs, season lightly with salt and black pepper, and mix gently to combine.

Return the pan to medium heat, adding a little more butter or oil if the pan looks dry.

Pour the egg mixture into the pan, then evenly sprinkle the sautéed chives over the surface.

Cook gently, allowing the eggs to set without browning, adjusting the heat as needed.

Once just set and still tender, fold the omelette or slide it onto a plate. Serve warm.