- 2–3 large eggs
- Salt and freshly ground black pepper
- 1 tbsp. unsalted butter, plus 1 tsp. softened
- 1 tsp. chopped flat-leaf parsley (or chives)
Blend or whisk the eggs with salt and pepper. In a small skillet, melt 1 tbsp.
butter over medium heat until the foam subsides. Pour the eggs into the
center of the pan and begin stirring them immediately for 30 seconds. Stop
stirring, tilt the pan as necessary to cover the bottom with egg and allow the
omelet to set up for 30 seconds. Remove the pan from the heat and allow it
to continue cooking for 1 minute, until the top is still just glossy but set.
If adding filling, spoon the filling down the center of the omelet. Run a
spatula around the edge or shake the pan to loosen the omelet. Fold a third
of the omelet as if folding a letter. Invert the pan onto a plate to complete
the final fold of the omelet. Brush the top with 1 tsp. softened unsalted
butter and sprinkle on the parsley to serve.
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