French Omelette

Prepare

1. 🥄Get everything ready.

Cook

1. 🔥Warm a 20cm (measured across the top) non-stick frying pan on a medium heat.

Prepare

1. 🧂Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg.

Steps

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

Prepare

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

Steps

1. 🍽️Let the eggs bubble slightly for a couple of seconds,

Prepare

1. 🌿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.
2. ✨Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked.

Cook

1. ✨Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left.

Prepare

1. 🥄With the pan flat on the heat, shake it back and forth a few times to settle the mixture.

Steps

1. 🔥It should slide easily in the pan and look soft and moist on top.
2. 🧂A quick burst of heat will brown the underside.
3. 🍳Grip the handle underneath.
4. 🫇Tilt the pan down away from you and let the omelette fall to the edge.

Serve

1. 🧂Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier.

Steps

1. 🍳For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers.
2. 🫇Rub the other knob of butter over to glaze.

Serve

1. 🫇Serve immediately.