French Omelette

Instructions

1. Prepare the eggs
   Crack the eggs into a bowl and add a pinch of salt and pepper. If using, add the heavy cream. Beat the eggs with a fork until just combined, but not frothy. You should still see some distinction between whites and yolks.
2. Heat the pan
   Place an 8-inch non-stick skillet over medium-high heat. Add the butter and swirl until it's melted and foaming, but not browned. The pan should be hot but not smoking.
3. Cook the omelette
   Pour the beaten eggs into the pan. As the eggs start to set around the edges, use a rubber spatula to quickly stir and push the cooked portions toward the center, tilting the pan to allow uncooked egg to flow to the edges. Do this for about 30 seconds until the eggs are mostly set but still slightly runny on top.
4. Add herbs and finish cooking
   Sprinkle the chopped herbs (and cheese if using) evenly over the surface of the omelette. Stop stirring and let the omelette cook for another 15-20 seconds until the bottom is set but the top is still slightly moist.
5. Shape and serve
   Tilt the pan away from you and use your spatula to fold the third of the omelette closest to you over the middle. Then fold the opposite third over that to form a tri-fold. Immediately turn the omelette out onto a warm plate, seam side down. The omelette should be pale yellow (not browned) and have a creamy interior. Garnish with additional herbs if desired and serve immediately.