Copycat Omelet from The Bear

Serves 1

Ingredients:

Directions:

1. Crack the eggs into a bowl and whisk to combine. Season with salt and whisk again. Set aside.
2. In a separate bowl, combine the Boursin cheese with 1 ½ Tsp water. Stir to combine. Add to a Ziploc bag and snip off one of the corners. This will be used to pipe the cheese into the omelet in a later step. Set aside.
3. Melt 1 Tbsp butter in a nonstick skillet over low heat. Add the eggs and season with white pepper. Cook the eggs low and slow, swirling the pan and lifting the eggs carefully to allow the liquid to go under the eggs until almost all the egg is set.
4. Pipe a strip of the Boursin mixture down the center of the omelet (you might not use all the mixture but use as much or as little as you prefer).
5. Use a spatula to gently fold the omelet in thirds, over the Boursin cheese. Continue to heat until the cheese is melted, and the egg is entirely cooked through.
6. Transfer to a plate to serve. Rub the remaining butter over the top of the omelet. Sprinkle with crushed chips and garnish with chopped chives. Serve and enjoy!