French Omelette

Steps

1. 1
   Step 1:

   Get everything ready.

2. 2
   Step 2:

   Warm a 20 cm non-stick frying pan, measured across the top, over medium heat.

3. 3
   Step 3:

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

4. 4
   Step 4:

   With the heat at medium-high, add one knob of butter to the pan. Let it bubble and sizzle without browning.

5. 5
   Step 5:

   Season the eggs with the Parmesan and a little salt and pepper.

6. 6
   Step 6:

   Pour the eggs into the pan.

7. 7
   Step 7:

   Let the eggs bubble slightly for a couple of seconds.

8. 8
   Step 8:

   Using a wooden fork or spatula, gently draw the egg mixture in from the sides of the pan several times so it gathers in folds in the centre.

9. 9
   Step 9:

   Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked egg.

10. 10
    Step 10:

    Leave briefly again; when partly cooked, stir a little faster and stop while some barely cooked egg remains.

11. 11
    Step 11:

    With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily and look soft and moist on top.

12. 12
    Step 12:

    Give it a quick burst of heat to brown the underside.

13. 13
    Step 13:

    Grip the handle underneath, tilt the pan down away from you, and let the omelette fall to the edge.

14. 14
    Step 14:

    Fold the side nearest to you over by a third with your fork and keep it rolling over so the omelette tips onto a plate, or fold it in half.

15. 15
    Step 15:

    For a neat finish, cover the omelette with a piece of kitchen paper and plump it up slightly with your fingers.

16. 16
    Step 16:

    Rub the remaining knob of butter over the omelette to glaze, and serve immediately.