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A golden, cheesy omelet topped with playful black olive spiders and a sprinkle of fresh green chives.
Ingredients
8 pitted black olives
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Method
1
Halve 4 olives lengthwise for spider bodies.
2
Cut the remaining olives into thin strips for spider legs.
3
Beat the eggs, milk, salt, and pepper in a bowl.
4
Melt the butter in a nonstick skillet over medium-low heat.
5
Pour the egg mixture into the skillet.
6
Cook until the edges begin to set.
7
Sprinkle the cheddar over one half of the omelet.
8
Fold the plain half over the cheese.
9
Cook until the cheese melts and the eggs are fully set.
10
Transfer the omelet to a serving plate.
11
Arrange each olive half on top of the omelet.
12
Arrange 8 olive strips around each olive half to form spider legs.
13
Sprinkle the chives around the olive spiders.
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