sydney's french omelet with sour cream chips

How To Make sydney's french omelet with sour cream chips

• 1

  Set a wire mesh strainer over a bowl. Break the eggs into the strainer and use a fork to whip the eggs through the strainer. Discard the white pieces left in the strainer. Add salt to the eggs and whisk until smooth.
• 2

  Melt the tablespoon of butter in a non-stick pan. Whisk the eggs one more time then add to the pan. Use a rubber spatula to stir the eggs while cooking. Use your other hand to shake the pan back and forth constantly while stirring.
• 3

  Do not let the bottom of the eggs brown! When the eggs are almost set, still moist and a bit runny on top, place dollops of the cheese on one side of the omelet. Using the spatula, quickly flip one side of the omelet over the cheese. Tilt the pan and use the spatula to continue to roll the omelet. When rolled, slide it onto a small plate.
• 4

  NOTE: In The Bear, she pipes the cheese onto the omelet. If you want to do this (though not necessary), just use a plastic ziploc baggie. Cut off a corner (about 1/2 inch), add the cheese and pipe away...
• 5

  Rub the remaining teaspoon of butter over the top of the omelet. You probably won't use the whole thing. Sprinkle the omelet with the snipped chives and crushed potato chips. Give it a couple of grinds of black pepper. Serve immediately!
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