Goat Cheese Italian Omelet

Begin by heating a generous amount of olive oil in a substantial skillet over an intermediate heat, rotating the oil to evenly coat the skillet's surface. Introduce beaten eggs into the hot skillet and continue cooking until the eggs start to bubble and become more solid, usually within a short time frame.

Utilize a rubber spatula to gently lift the edges of the omelet, then tilt the skillet in order to ensure any uncooked egg flows underneath the lifted edge. Continue this process, lifting the edges and tilting the skillet, until the omelet is almost fully set, approximately 1 to 2 minutes. Remove the skillet from heat.

Now, spread any remaining egg mixture evenly over the top of the omelet using the spatula.

Add a generous amount of goat cheese, 1 1/2 teaspoons of chives, sea salt, and black pepper over the omelet.

Gently lift one edge of the omelet and fold 1/3 of it into the center, covering the cheese and chives. Then, fold the opposite 1/3 of the omelet into the center as well.

Slide the omelet to the edge of the skillet and flip, folded-side down, onto a plate.

Finish by topping the omelet with the remaining 1/2 teaspoon of chives to serve.