(serves 1)
3 large eggs
1/8 cup milk
2 - 3 ounces shredded Swiss or Gruyère cheese
1 teaspoon fresh chives, chopped
1 shallot, finely chopped
1/2 teaspoon PFSC Italian Herbs Blend
1/4 teaspoon PFSC Smoked Paprika
sea salt & black pepper
small pinch PFSC Golden Cayenne
1 teaspoon butter

Heat an 8” omelette pan on medium. Melt and coat bottom with 1 teaspoon butter. Add shallot to pan and sauté for one minute. Lightly beat together eggs and milk. When butter is foaming, slowly pour egg mixture into pan. Move pan around to distribute egg mixture evenly, sprinkle with sea salt and pepper, to taste. As the eggs begin to cook, gently lift the edges up with a spatula and tilt the pan until the raw egg mixture runs under the cooked edges. Repeat all around until the egg mixture is well set on bottom. Gently flip the omelette exposing the uncooked side to the pan. Sprinkle the cheese, chives, and remaining spices on the cooked side. Cook for a minute or two longer, then gently fold omelette out onto a plate.