- 1). Beat 2 eggs and 1 tbsp. milk in a small bowl. Add chopped chives to the beaten egg, if desired.
- 2). Melt 1 tbsp. butter in an omelet pan at a high heat.
- 3). Pour the eggs into the pan once the butter is completely melted. The egg should spread out evenly and begin to bubble once it makes contact with the pan.
- 4). Move the pan back and forth over the burner quickly to prevent the egg from burning and redistribute the uncooked egg. Continue shaking the pan until there is no liquid egg in the pan and the egg is cooked.
- 5). Remove the pan from the heat and slide the egg to one side of the pan.
- 6). Touch one side of the pan to a clean plate. Tip the pan over the plate so that the omelet rolls onto the plate. Use a fork to finish tucking the edges under the omelet. Season the omelet with salt and pepper.
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