1. Heat olive oil over medium heat. 2. Add the Canadian bacon and cook until lightly browned. 3. Remove and set aside. 4. In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper. 5. Melt the butter in an 8 inch skillet over med-high heat. 6. When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture. 7. Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions. 8. 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. 9. Scatter the Gruyere over the omelette, leaving a margin around the edges. 10. Add the Canadian Bacon. 11. Using a spatula, lift 1/3 of the omelette and fold it over the center. 12. Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge. 13. Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan. 14. To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
