Omelet à La Ciboulette

Heat the olive oil over medium heat.

Saute the bacon until lightly browned; set aside.

Whisk the eggs with chives, milk and a few pinches of salt & pepper to taste. Note: You can substitute water for the milk.

Melt the butter in an 8" skillet over medium high heat. When the butter has stopped foaming swirl it to coat the bootom of the pan and add the egg mixture. Lightly scramble the eggs using small circular motions. You may use the back of a fork, keeping it flat on the bottom of the pan. As the egg mixture firms, hold some back from the side of the pan and tilt the pan to spread the eggs over the bottom.

Scatter the Gruyère over the omelett being sure to leave a margin around the edges and add the bacon. Lift 1/3 of the omelett and fold it over the center using a spatuala. Tilt the pan toward the plat2 so that 1/3 of the omelette hangs over the edge.

Invert the pan, using the spatula for support so that it flips neatly over onto itself out of the pan onto the plate.

Garnish with more chives and serve immeadiately.