Simple Recipe + Simple Italian Omelet

I'm calling this an 'Italian' omelet for a couple reasons. First, I used olive oil instead of butter and, second, I cooked the eggs quickly in a hot pan, letting them get a little golden-brown. The traditional French omelets are thicker and cooked much more gently.

Ingredients

• 2 tablespoons olive oil
• 3 eggs, beaten
• 1 tablespoon crumbled goat cheese, or to taste
• 2 teaspoons chopped chives, divided, or to taste
• sea salt and ground black pepper to taste

Cooking Directions

1. Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and firm immediately.
2. Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time; remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.
3. Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

Nutrition Facts

• calories479.5
• carbohydrateContent1.4 g
• cholesterolContent563.6 mg
• fatContent44 g
• proteinContent20.5 g
• saturatedFatContent9.8 g
• sodiumContent567 mg
• sugarContent1.4 g