Ingredients:

  • 3 large eggs
  • 1 tablespoon unsalted butter
  • Pinch of fine sea salt (about 1/8 tsp)
  • Small pinch of freshly ground black pepper
  • 1 tablespoon Grated Gruyère or Cheddar (Optional Filling)
  • Finely chopped chives or parsley (Optional Filling)

Instructions:

  1. Crack eggs into a small bowl. Add salt and pepper. Whisk vigorously for 30 seconds until the yolks and whites are completely homogenous and slightly frothy—no streaks allowed.
  2. Place an 8-inch non-stick skillet over medium-high to high heat. Add the butter and let it melt quickly until it foams and the foam subsides, just before it starts to brown.
  3. Pour the whisked eggs into the hot, buttered pan. Let them set undisturbed for about 5–10 seconds until the edges just start to firm up.
  4. Immediately, using a heatproof spatula, rapidly push the cooked edges toward the centre while simultaneously tilting the pan so the uncooked egg flows underneath. Continue this quick pushing/shaking motion for about 30 seconds until most of the liquid egg is cooked, but the top surface is still moist and glossy.
  5. Quickly sprinkle your chosen filling (cheese or herbs) over the centre third of the omelet surface.
  6. Tilt the pan handle up so the omelet slides toward the edge furthest from the handle. Using the spatula, fold the third closest to you over the filling. Gently shake the pan to encourage the omelet to roll completely onto itself, forming a neat, torpedo shape against the lip of the pan.
  7. Hold the serving plate close to the pan edge. Invert the pan over the plate so the omelet rolls out seam-side down. Serve immediately.