|Freshly ground black pepper||To Taste|
Break the eggs into a bowl, season well and beat lightly with a fork.
Heat the omelet pan until it is very hot over moderate heat.
Add the butter and swirl it around the pan.
It will melt instantly.
When it foams, pour in the eggs and shake the pan gently backward and forward.
The eggs will begin to set at once, so stir with a fork, drawing in large flakes of cooked eggs from the sides of the pan.
In 1 to 2 minutes the omelet will be nearly cooked.
Tilt the pan away from you and, using a spatula, lift up the edge of the omelet so that some of the uncooked egg will run from the middle of the omelet onto the base of the pan.
Leave on the heat for a few seconds more so that the bottom can take on a golden color.
Tilt the pan and flip half the omelet over.
Turn onto a warm plate and serve at once.