Very, very simple to make and I love the subtle flavor of the chives – an ingredient that you may not have thought of putting in an omelet. I am always very careful when I eat eggs in restaurants because powdered eggs, which many establishments use, can contain gluten – a little known fact. I usually opt for poached eggs which I know are real eggs. I prefer to eat my eggs at home and am particularly partial to scrambled eggs with smoked salmon and this chive omelet which goes well with a green salad.
1 tbsp. olive oil seasoned with salt and freshly ground pepper
3 large eggs – beaten
12 chives – finely snipped with scissors
Heat oil in a frying pan.
Add chives to beaten eggs and stir together.
Pour into the hot frying pan and let cook (as the eggs cook I use a spatula and tip the pan so the runny eggs in the middle of the pan move to the edge and get cooked).
When the omelet is nearly fully cooked fold the sides into the middle and flip it over to finish off.
