Mary Berg's Classic French Omelette

Serves 1

Ingredients: 

3 large eggs

Salt

1 tablespoon butter

2 tablespoons soft garlic and herb cheese

1 tablespoon finely chopped herbs, such as chives, tarragon, parsley, and/or dill

Crushed sour cream & onion ripple cut chips, optional

Directions:

1. Crack the eggs into a bowl, season with a pinch of salt, and whisk very well.
2. Place a medium non-stick skillet over medium-low heat and add in the butter to melt. If the butter spits at all, your pan is too hot so turn the heat down. Add in the eggs and, holding the handle of the pan in one hand and a rubber spatula in the other, gently shake the pan while stirring the eggs.
3. Continue to shake and stir the eggs until they are a creamy curd-like consistency. This should take about 30 seconds. Shake and spread the eggs into one layer then scatter the cheese and herbs down the centre. Continue to cook the eggs for 15 to 30 seconds just until the bottom is set but the stop is still shiny.
4. Lift and roll the omelette over the cheese and herbs and transfer to a plate. If desired, scatter with more herbs and/or crushed chips.