Simple French Omelette
Beat the eggs just enough to mix them thoroughly, and add the seasoning.
Be sure that the pan is perfectly clean and dry.
The ideal is to keep a pan just for omelets and to wipe it out instead of washing it.
If yours is a general purpose pan you will find it a help to heat the pan and fat slowly at first in order to draw off any moisture.
A damp pan causes omelets to stick.
Heat enough butter to cover the bottom of the pan.
It is nicer to make individual omelets, but for a family it is more practical to make a large one.
This recipe is about right for a pan 10 inches (25 cm.) across, and the omelet may then be divided into four for serving.
When the butter begins to brown pour in the eggs and keep a good heat under the pan to cook the omelet quickly.
As soon as the underside begins to set start lifting the edge first in one place and then in another, tilting the pan slightly to let the liquid egg run underneath.
The omelet is done when no more liquid will run under, but it should still be quite moist on top.
Using a knife, roll the omelet over, away from the handle, and tip it out on to a hot plate.
It should be golden-brown on the outside and still moist inside, unless you prefer them dry, when you will naturally cook the omelet a little longer.
If the omelet is a stuffed one, the filling should be put on before it is rolled up.