French Omelette

Directions

• Prepare ingredients and warm a 20cm non-stick frying pan over medium heat.
• Crack eggs into a bowl and beat with a fork until mixed but not fully smooth.
• Heat one knob of butter in the pan until it bubbles but does not brown.
• Season beaten eggs with parmesan, salt and pepper, then pour into the pan.
• Let eggs bubble for a few seconds, then gently draw mixture from the sides toward the centre with a wooden fork or spatula to form folds; repeat a few times.
• When partly cooked, stir a bit faster but leave some barely cooked egg on top.
• Shake the pan back and forth with it flat on the heat so the omelette settles and remains soft and moist on top; use a quick burst of heat to brown the underside if desired.
• Tilt the pan away from you, fold the nearest side over by a third and roll or fold the omelette onto a plate (or fold in half).
• Cover with kitchen paper and shape/plump it for a neat finish, then rub the remaining knob of butter over to glaze.
• Serve immediately.