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Ingredients
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Egg mixture
Cheese & fillings
To serve
Method
Egg mixture
Beat eggs
Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Using a fork or whisk, beat vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).
Cheese & fillings
Prepare pan
Place a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until it melts and just begins to foam but not brown (about 30–45 seconds).
Cook eggs
Pour the beaten egg mixture into the warm skillet. Let the eggs sit undisturbed for 10–15 seconds so the edges set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat around the pan until most of the surface is just set but still slightly glossy (about 1–1.5 minutes).
Add cheese
Sprinkle 1 cup grated sharp cheddar evenly over one half of the omelet. If using, sprinkle 1 tablespoon chopped fresh chives over the cheese.
Fold and finish
Use the spatula to carefully lift the other half of the omelet and fold it over the cheese. Let the folded omelet cook for another 20–30 seconds to melt the cheese and finish cooking (low heat). If you prefer a slightly runny center, remove immediately; for fully set, cook an additional 30 seconds. Slide the omelet onto a plate.