2 - Warm a 20cm (measured across the top) non-stick frying pan on a medium heat.
3 - Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg.
4 - With the heat on medium-hot, drop one knob of butter into the pan.
5 - It should bubble and sizzle, but not brown.
French Omelette | Taste Board
6 - Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
7 - Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre.
8 - Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked.
9 - Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left.
10 - With the pan flat on the heat, shake it back and forth a few times to settle the mixture.
11 - It should slide easily in the pan and look soft and moist on top.
12 - A quick burst of heat will brown the underside.
13 - Grip the handle underneath.
14 - Tilt the pan down away from you and let the omelette fall to the edge.
15 - Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier.
16 - For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers.
