French Omelette

Ingredients

• 3eggs
• 2butter, two small knobs; one for cooking, one for glazing
• 1 tspparmesan, grated; for seasoning the eggs
• 4 tbspgruyere, grated; optional filling
• 3 leaftarragon leaves, fresh, chopped; optional filling
• 1 tbspparsley, fresh, chopped; optional filling
• 1 tbspchives, chopped; optional filling

Method

1. 1

   Crack the eggs into a bowl and beat with a fork until broken up and mixed, but not as thoroughly as scrambled eggs.

2. 4

   Using a wooden fork or spatula, gently draw the mixture in from the sides a few times, gathering it in folds in the centre. Let it rest briefly, then stir again. Continue in this way, stopping when some barely cooked egg remains. Shake the pan a few times to settle the omelette.

3. 2

   Warm a 20cm non-stick frying pan over medium-high heat. Drop in one knob of butter — it should bubble and sizzle but not brown.

4. 3

   Season the eggs with the Parmesan, salt and pepper and pour into the pan. Let the eggs bubble slightly for a couple of seconds.

5. 5

   Grip the pan handle underneath and tilt it away from you. Fold the near side of the omelette over by a third with your fork and roll it onto a plate. Cover briefly with kitchen paper and press lightly to shape. Rub with the second knob of butter to glaze. Serve immediately.