French Omelette Recipe

Warm a 20cm non-stick frying pan over medium heat. Crack the eggs into a bowl and beat them with a fork, just enough to break up the yolks and whites, but don't overmix like you would for scrambled eggs. Once the pan is medium-hot, add one knob of butter; it should bubble and sizzle without browning. Season the beaten eggs with Parmesan, salt, and pepper, then pour them into the pan.

Let the eggs bubble for a couple of seconds, then use a wooden fork or spatula to gently draw the cooked egg from the sides towards the center, creating soft folds. Pause for a few seconds, then stir again to lightly incorporate any uncooked egg with the already set parts. Wait briefly once more; when the eggs are partly set, stir a bit faster, stopping while there's still some barely cooked, liquid egg visible. Keep the pan flat on the heat and shake it back and forth a few times to settle the mixture. The omelette should slide easily and look soft and moist on top. A quick burst of heat at the end will help brown the underside.

Grip the pan handle from underneath and tilt the pan away from you, letting the omelette slide to the far edge. Using your fork, fold the near side of the omelette over by a third, then continue rolling it over itself so it tips onto a plate. (If it's easier, just fold it in half.) For a neat finish, cover the omelette with a piece of kitchen paper and gently plump it up with your fingers. Rub the remaining knob of butter over the top for a glossy glaze. Serve immediately.