French Omelette

The method

1. 01

   Get everything ready.

2. 02

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

3. 03

   Crack the eggs into a bowl and beat them with a fork.

4. 04

   Drop one knob of butter into the pan.

5. 05

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

6. 06

   Let the eggs bubble slightly for a couple of seconds.

7. 07

   Gently draw the mixture in from the sides of the pan with a wooden fork or spatula.

8. 08

   Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked.

9. 09

   When partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left.

10. 10

    Shake the pan back and forth to settle the mixture.

11. 11

    Tilt the pan down away from you and let the omelette fall to the edge.

12. 12

    Fold the side nearest to you over by a third with your fork.

13. 13

    Keep rolling the omelette onto a plate.

14. 14

    For a neat finish, cover the omelette with kitchen paper and plump it up.

15. 15

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