CLASSIC FRENCH OMELETTE
Instructions:
- Using a fork, lightly whisk the eggs in a bowl and season with salt and pepper.
- Heat a 7in (17.5cm) non-stick skillet over medium-high heat. Add the butter and heat until foaming, then pour in the eggs. Shake the pan so the eggs run all over the bottom, then cook and stir with a spatula for 1–2 minutes so the butter gets mixed into the eggs, and the uncooked mixture runs to the sides of the pan.
- When the eggs start to look softly set, season them lightly and remove the pan from the heat.
- Fold two opposite edges to the center. Lift up one of the straight edges, then roll the omelette out of the pan onto a warmed plate. Press gently into a cigar shape with a clean cloth. Sprinkle with black pepper and serve immediately.