Classic French Omelette

1. Heat Pan

Heat the pan over medium heat for about two minutes. While the pan is heating up, crack and fully mix the eggs with a fork, adding a pinch of salt and a few cracks of pepper. Once the pan is hot, add the butter.

2. Cook the Eggs

Swirl the butter around the pan to fully melt it. The butter should be frothy, and fully melted but not browning. Once this happens, add in the eggs. Working quickly, swirl the eggs in the pan while also quickly mixing with a fork or spatula. Once you have a loose scramble, tilt the pan down to collect most of the scramble in the curve of the pan. This will form the shape of the omelette. Let the eggs set in the pan for about 15-20 seconds to form the outside of the omelette.

3. Finish Omelette

Once the eggs have lightly set on the side that's in contact with the pan, use a spatula to roll the thin side of the omelette down into the curve of the pan. Then, lightly toss or bump the pan to allow the shorter end of the omelette to curve in on itself. Finally, hold the handle of the pan palm side up and tilt it onto a plate to gently roll the omelette onto the plate.