French-style omelet, prepared by cooking egg quickly over low heat in butter and folding it, stays creamy-soft inside without the outside taking on color. Even plain, it offers an elegant breakfast.
Lightly beat the eggs with salt and black pepper using a fork, without incorporating air.
Melt the butter in a pan over low-medium heat until it foams.
Pour the eggs into the pan and cook, gently pulling from the edges toward the center with a fork; remove from heat once the base has just set.
Fold the omelet into thirds using the edge of the pan, transfer to a plate, and serve immediately. Caution: if served late, the inside will overcook.
Important: Keep the heat low while cooking the omelet and take it off before it takes on any color; a browned French omelet is considered a mistake. Use a well-greased or non-stick pan so it doesn't stick. Allergen: contains egg and dairy (butter).
Be careful not to incorporate air while beating the eggs — just make the yolk and white homogeneous; overbeaten eggs give the omelet a bubbly, porous texture.
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