Classic French Omelette

1.Crack the eggs into a bowl and whisk them gently with a fork or whisk until the yolks and whites are fully combined but not frothy.

2.Add a pinch of salt and freshly ground black pepper to the eggs and whisk briefly to incorporate.

3.Heat a non-stick 8-inch (20 cm) skillet over medium-low heat until warm, then add the butter.

4.Allow the butter to melt slowly, swirling the pan to coat the surface evenly, but do not let it brown or foam excessively.

5.Pour the beaten eggs into the pan and let them sit undisturbed for a few seconds until the edges begin to set.

6.Using a silicone spatula, gently stir the eggs in small circles while shaking the pan with your other hand to keep the eggs moving and prevent sticking.

7.As the eggs start to thicken but still remain slightly runny on top, smooth the surface with the spatula and stop stirring.

8.If using, spoon the crème fraîche or heavy cream over the center of the omelette and sprinkle the chopped chives evenly.

9.Tilt the pan away from you and carefully fold one-third of the omelette towards the center, then fold the opposite side over to create a tri-fold shape.

10.Slide the omelette gently onto a warm plate, seam side down, and shape it slightly with the spatula to form a smooth, oval shape.

11.Serve immediately while warm and tender, optionally garnished with extra chives or a light sprinkle of black pepper.