Chive Omelette With Gruyere And Canadian Bacon

I have not tried this yet. i'm posting for the wt 06. original recipe from debra f. Weber and altered a little for what we like.

Heat olive oil over medium heat.

Add the canadian bacon and cook until lightly browned.

Remove and set aside.

In a bowl , whisk the eggs with the water and chives , along with a couple pinches of salt and some pepper.

Melt the butter in an 8 inch skillet over med-high heat.

When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.

Using the back of a fork and keeping it flat on the bottom of the pan , lightly scramble the eggs , using small circular motions.

As the mixture firms , hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.

Scatter the gruyere over the omelette , leaving a margin around the edges.

Add the canadian bacon.

Using a spatula , lift 1 / 3 of the omelette and fold it over the center.

Tilt the pan toward the plate so that 1 / 3 of the omelette hangs over the edge.

Invert the pan , using the spatula for support , so that it flips neatly over itself out of the pan.

light olive oil, canadian bacon, eggs, fresh chives, water, unsalted butter, gruyere, salt & freshly ground black pepper