Salt & Vinegar Chip Omelette

In a bowl, crack in the eggs and add in milk and about 1 tsp salt. Mix very very well, until no stringy parts of the eggs remain and the whole mixture is uniform in color and texture.

Heat a small nonstick pan over medium and spray it with cooking spray. Add in the egg mixture and stir it frequently. It should be slowly cooking/curdling, but keep the heat relatively low. Once it’s moderately curdled, turn off the heat and allow the eggs to sit. After a few minutes, use a rubber spatula to lift up the edges and see if they’re cooked.

At this point, add in the cheddar cheese. Using a rubber spatula, carefully roll the omelette into itself until you can get it fully rolled. Then, scoot it off of the pan and onto a plate.

Rub a small pad of butter on the exterior of the omelette and garnish with scallions. Crumble up a handful of the potato chips and add those on top. Enjoy!