French Omelette

Get everything ready

Warm a 20cm (measured across the top) non-stick frying pan on a medium Chauffer

Crack the Œufs into a bowl and Battre them with a fork so they break up and Mélanger, but not as completely as you would for scrambled Œuf

With the Chauffer on medium-hot, drop one knob of Beurre into the pan

It should bubble and sizzle, but not brown

Assaisonner the Œufs with the Parmesan and a little Sel and Poivre, and Verser into the pan.

Let the Œufs 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 Remuer again to lightly combine uncooked Œuf with cooked

Leave briefly again, and when partly cooked, Remuer a bit faster, stopping while there’s some barely cooked Œuf left

With the pan flat on the Chauffer, 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 Chauffer will brown the underside.

Grip the handle underneath

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

Incorporer délicatement 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 Incorporer délicatement it in half, if that’s easier

For a neat finish, Couvrir the omelette with a piece of kitchen paper and plump it up a bit with your fingers

Rub the other knob of Beurre over to glaze

Servir immediately.