French Omelette

Instructions

1. 1

   Warm a 20cm non-stick frying pan on a medium heat.

2. 2

   Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not completely.

3. 3

   With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown.

4. 4

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

5. 5

   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.

6. 6

   Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. When partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left.

7. 7

   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. A quick burst of heat will brown the underside.

8. 8

   Tilt the pan down and let the omelette fall to the edge. Fold the side nearest to you over by a third and roll it onto a plate.

9. 9

   Rub the other knob of butter over the top to glaze and serve immediately.