optional add-in itemsbacon, ham, sauteed vegetables, etc.
Crack 2-3 eggs into a clean bowl. Sprinkle with salt and pepper. Whisk until combined.
Heat an 8-10" omelette pan over very high heat.
When hot, add 1 tablespoon of butter to your pan. Swirl it around to coat the entire pan.
When butter is at a foamy stage, pour eggs into pan. Allow the eggs to set for a few seconds. (*If adding fillings, do so now) The egg mixture should be sizzling and bubbling. Begin shaking your pan - away from you and back. Do not stop. Your eggs will cook quick. Continue this method, tilt and shake to force your egg to roll onto itself. If this doesn't happen, simply use a rubber spatula to fold the omelette into place.
Tilt pan and gently slide omelette onto a plate. Top off with butter (as Julia would do!), cheese, bacon or fresh herbs. Enjoy... or bon appetit! ;)
Yields 1 omeletteRecipe source: Mastering the Art of French Cooking by Julia Child