Ingredients

3-4

eggs, at room temperature

2 knobs

unsalted butter

1 heaped tsp

grated Parmesan cheese

a pinch

fleur de sel sea salt

a sprinkling

dried chives

"You can never really go wrong with an omelette! The key is to get all the ingredients ready as the process is rather fast!"

Many thanks to Nikibakes for the tasty recipe.

Method

Warm a non-stick frying pan on a medium heat and crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as entirely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and your fleur de sel salt and pour into the pan.
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. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
Grip the handle underneath. Tilt the pan away from you and let the omelette fall to the edge. 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. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze and finish with a scattering of your dried chive flakes. Serve immediately!