3 Large Eggs
1 tbsp. Unsalted Butter, plus more for finishing the omelette
1/3 of a 5.2-oz. Package of Garlic and Herb Boursin Cheese
Small Handful of Ruffles Sour Cream and Onion Potato Chips, lightly crushed
1 tbsp. Finely Chopped Chives
Whisk the eggs in a fine mesh strainer set over a medium bowl. Once the eggs are through the mesh strainer, whisk the eggs in the bowl to fully combine the yolks and whites.
In an 8 or 10-inch nonstick skillet over low heat, melt about 1 tablespoon of unsalted butter. Once the butter is melted, pour the eggs into the pan.
With a silicone spatula, begin to gently stir the eggs as if you’re making scrambled eggs, but do so lightly because you don’t want to create large curds.
Once you have some small cooked egg curds and still uncooked, runny egg mixture, tilt the pan around to run the uncooked egg to cover the whole pan so that you have a solid surface of egg.
Let the egg cook slightly more, about 20-30 seconds. Lightly shake the pan back and forth, when the whole egg surface moves as a whole and there is still slightly undercooked egg on top, we are ready for the cheese. Cut the heat.
Lay the slices of Boursin just slightly below the center of the egg surface. Using your silicone spatula, fold the short side of the egg over the cheese. Then tilt the pan toward the long side of the egg to help roll the egg and cheese over itself.
Then, tilt the pan over your plate and use the spatula to gently ease the omelette out of the pan, keeping the seam-side on the bottom.
Center the omelette on the plate. Then gently rub unsalted butter over the top of the omelette. Top the omelette with crushed sour cream and onion potato chips and finely chopped chives.