Sydney’s Potato Chip and Boursin Cheese Omelette from The Be Recipe (with Video)

Preparation of Eggs
1. Set a fine-mesh sieve over a small bowl and crack the eggs into the sieve.
2. Whisk the eggs with a fork until they have strained through the sieve, ensuring a smooth and silky texture.
Preparation of Boursin Cheese
1. Transfer the Boursin cheese into a pastry bag or a zip-top bag.
2. Cut a ½-inch hole off the tip end of the bag or one of the corners of the zip-top bag. This will allow you to easily pipe a line of Boursin cheese down the center of the omelet.
Cooking the Omelet
1. In a nonstick skillet over medium-low heat, melt the butter.
2. Pour the whisked eggs into the pan and lightly scramble them using a wooden or rubber spatula. The goal is to achieve a light and fluffy omelet.
3. Cook the eggs without disturbing them until the top of the omelet looks almost entirely set.
4. Run the spatula along the sides of the omelet and gently jiggle the pan back and forth to prevent it from sticking.
Adding the Boursin Cheese
1. Pipe a generous line of Boursin cheese down the middle of the omelet, extending it from one end to the other.
Rolling the Omelet
1. Holding the handle of the pan, carefully tilt it so that the top of the omelet starts to curl away from the pan.
2. Using a fork or the spatula, gently begin rolling the omelet into a tight cylinder.
3. Remove pan from heat.
Final Touches
1. Carefully transfer the rolled omelet seam-side down onto a plate, letting it gently roll off the pan.
2. While the omelet is still warm, spread some additional butter over its surface.
3. Then, garnish the omelet with freshly sliced chives and crushed potato chips.