Chicken Omelettes for Two - PUBLISHED

1 - 3 This continues to be delicious. I have added a few things and removed some. I think the most significant is suggesting chevre cheese as an option. Delicious! But also more specific cooking instructions on how to use a stainless steel pan.

1 Tbsp butter
1 Tbsp vegetable oil
5 eggs
A pinch of salt
A pinch of pepper
a small handful of chives, minced (optional)
1 tsp minced fresh herb such as tarragon, thyme
OPTIONAL 1/4 cup minced fresh lovage (or 1/2 tsp celery seed)
10 oz cubed cooked chicken
4 oz gruyere cheese, grated OR 4 oz chèvre cheese

1. Melt butter with oil in a 10" oven-proof fry pan or omelette pan, and let it heat up for 5 minutes at medium-low (in a stainless steel pan, this will prevent sticking).
2. Whisk eggs with salt and pepper until frothy.
3. Pour eggs into hot pan and start cooking at medium heat. Sprinkle over the liquid egg the chopped herbs. Lift the egg and tilt the pan to let uncooked egg get underneath.
4. With the oven rack at the mid-way setting, start the grill (or use a salamander if you're so lucky to have one).
5. Spread the chicken over the omelette's face. With the egg still uncooked on the surface, (not just slithery but actually jiggly), spread the cheese and slip the pan into the oven and broil
6. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette (I do this by first cutting the segments and then folding - more manageable size).