Recipe

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• 2 eggs
• 1 tbsp half-and-half
• 1 tbsp fresh chives, chopped
• salt and pepper
• 1/2 tbsp butter
• 3 tbsp swiss cheese, grated
• 3 tbsp cheddar cheese, grated
• 3 tbsp parmesan cheese, grated

• 1 Whip eggs with half and half, chives, salt, and pepper.
• 2 Melt butter over high heat in a 10 inch nonstick skillet which has been coated with cooking spray.
• 3 Heat until bubbly, but watch closely, do not burn.
• 4 Pour egg mixture into skillet, pulling them toward the center from all sices.
• 5 Remove from heat when the eggs not longer run, but are still moist.
• 6 Add cheeses to half of omelet, fold the other half over the top of the cheese and slide onto plate.
• 7 Let rest for 1 minute before serving.