French omelette, tri-fold, oven-finished

Mix two eggs with a little milk, without whisking in too much air or the omelette fluffs up in the oven; if it is airy, use a torch or let it sit a few minutes.

Cook the omelette base in the oven at 350 degrees.

Add the filling and cheese and return to the 350 degree oven to melt the cheese and heat the filling.

Cut a little chives to garnish the plate.

Tri-fold the omelette onto the plate.