Classic French Omelet

Instructions

1. Prepare the eggs
   Crack the eggs into a bowl and beat them vigorously with a fork until the whites and yolks are completely combined and the mixture is slightly frothy. Season with salt and pepper.
2. Heat the pan
   Place an 8-inch non-stick skillet over medium-high heat. Add the oil or clarified butter and swirl to coat the surface completely.
3. Cook the omelet
   When the pan is hot but not smoking, pour in the beaten eggs. As the edges begin to set (about 10 seconds), use a rubber spatula to quickly pull the edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue this motion for about 45-60 seconds.
4. Add fillings
   When the eggs are mostly set but still slightly runny on top, sprinkle the herbs and cheese (if using) across the center of the omelet.
5. Fold and finish
   Using your spatula, fold one-third of the omelet over the center. Tilt the pan and gently slide the omelet toward the edge. As it reaches the edge, use the spatula to fold the other third over, creating a tri-fold. Add the butter to the pan next to the omelet and let it melt.
6. Plate and serve
   Flip the omelet onto a warm plate, seam side down. Brush with the melted butter for shine, sprinkle with additional fresh herbs, and serve immediately while still warm and custardy in the center.