The well-folded omelet is the mark of a good cook. My omelets are temperamental, hit-or-miss, or suffer from slight deformities.
- large eggs - 3
- unsalted butter - 1 tablespoon
- mixed chopped fresh herbs, such as parsley, chervil, tarragon, and chives - 1 tablespoon
- Preheat the broiler.
- Whisk together the eggs. Set aside. Melt the butter in a pristine 8-inch nonstick pan over medium heat, swirling to distribute evenly, then pouring out any excess.
- Place the pan over medium heat again. Pour in the whisked eggs and use a heat-resistant rubber spatula to stir the eggs as they cook. When the eggs look like they are setting (no longer wet), push down any eggs on the edges of the pan with the spatula to make sure they are even with the bottom of the pan.
- Remove the pan from the heat and immediately place under the broiler for about 2 minutes, or until the eggs are evenly set. Sprinkle the eggs with the herbs.
- Using a pot holder and grasping the pan with your left hand, tilt it over a serving plate, using the rubber spatula to help fold the omelet, and serve.