Classic French Omelette

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

2.Season the beaten eggs lightly with salt and freshly ground black pepper.

3.Heat a non-stick 8-inch (20 cm) skillet over medium-low heat until warm, then add the butter and let it melt, swirling the pan to coat the surface evenly.

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

5.Using a silicone spatula, gently stir the eggs in small circles while shaking the pan slightly to allow uncooked egg to flow underneath, continuing until the eggs are mostly set but still slightly runny on top.

6.Stop stirring and let the omelette cook for another 10-15 seconds to achieve a silky, tender texture without browning.

7.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.

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

9.Sprinkle the finely chopped fresh chives on top if using, and serve immediately for the best buttery texture and tenderness.