Soft-set comté omelette with fine herbs

Ingredients

for 2 servings

• Eggs250 g (8.8 oz)
• Grated comté50 g (1.8 oz)
• Butter20 g (0.7 oz)
• Heavy cream30 g (1.1 oz)
• Chopped chives5 g
• Salt2 g
• Pepper1 g

Directions

1. Beat the eggs in a bowl with the heavy cream, the salt and the pepper.
2. Melt the butter in a pan over medium heat, until it foams.
3. Pour in the beaten eggs and, with a spatula, gently draw the cooked edges into the centre while tilting the pan.
4. Carry on cooking for 2 to 3 minutes, until the top is still slightly runny.
5. Scatter the grated comté and the chopped chives over one half of the omelette.
6. Fold the omelette over the filling, slide it onto the plate and serve at once.