Classic French Omelette

Instructions

1. Prepare the eggs
   Crack the eggs into a bowl and whisk vigorously until the whites and yolks are fully combined and the mixture is slightly frothy. Season with salt and pepper.
2. Heat the pan
   Heat an 8-inch non-stick skillet over medium-high heat. Add the butter and swirl to coat the entire surface as it melts and begins to foam.
3. Cook the omelette
   Once the butter stops foaming but before it browns, pour in the beaten eggs. Immediately swirl the pan and stir the eggs with a fork or spatula in a circular motion for 5-10 seconds until they begin to set but are still very soft.
4. Shape the omelette
   Stop stirring and let the eggs set for about 10 seconds. If using cheese or crème fraîche, add it now. Tilt the pan and use a spatula to fold one-third of the omelette over toward the center.
5. Finish and serve
   Fold the opposite side over to create a tri-fold. Slide the omelette onto a warm plate, seam side down. The exterior should be smooth and pale golden, while the interior remains soft and creamy. Sprinkle with fresh herbs and serve immediately.