3 eggs, warmed in hot water for 5 minutes
1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
1 Tablespoon of diced onions
1/2 teaspoon fresh chopped chives
Crack warm eggs into bowl, add salt, and blend with fork.
Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter brush around surface of pan. Add onions and cook until onions are translucent.
Tips on creating the perfect shape. Shake pan to loosen omelette from pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with remaining butter and sprinkle with desired toppings such as salsa, sourcream, and chives. Serve immediately.