Fluffy Cheddar and Herb Omelette

In a bowl, crack 2 large eggs. Add 1/4 teaspoon each of sea salt and freshly ground black pepper.

Whisk the eggs, salt and pepper together until combined.

Heat a 10-inch nonstick skillet over medium heat and add 1 tablespoon of unsalted butter, letting it melt.

Pour the egg mixture into the pan and let it cook, swirling the pan gently to ensure the eggs spread evenly, until just set, about 3-4 minutes.

On one half of the cooked egg mixture, evenly sprinkle the 1/2 cup of sharp cheddar cheese. Then layer the freshly chopped parsley and chives on top of the cheese.

Using a spatula, gently fold the cheese-and-herb-free side of the omelette over the filling.

Continue cooking for another 2 minutes, until the cheese has fully melted.

With the spatula, carefully slide the omelette out of the skillet and onto a plate. Serve immediately.