French Omelette

Instructions

1- Get everything ready.

2- Warm a 20cm (measured across the top) non-stick frying pan on a medium heat.

3- Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg.

4- With the heat on medium-hot, drop one knob of butter into the pan.

5- It should bubble and sizzle, but not brown.

6- Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.

7- Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre.

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

9- Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left.

10- With the pan flat on the heat, shake it back and forth a few times to settle the mixture.

11- It should slide easily in the pan and look soft and moist on top.

12- A quick burst of heat will brown the underside.

13- Grip the handle underneath.

14- Tilt the pan down away from you and let the omelette fall to the edge.

15- 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, if that’s easier.

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

17- Rub the other knob of butter over to glaze.

18- Serve immediately.