Instruction

• Get everything ready
• Warm a 20cm (measured across the top) non-stick frying pan on a medium heat
• 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
• With the heat on medium-hot, drop one knob of butter into the pan
• It should bubble and sizzle, but not brown
• Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan
• 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
• Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked
• Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left
• With the pan flat on the heat, shake it back and forth a few times to settle the mixture
• It should slide easily in the pan and look soft and moist on top
• A quick burst of heat will brown the underside
• Grip the handle underneath
• Tilt the pan down away from you and let the omelette fall to the edge
• 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
• For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers
• Rub the other knob of butter over to glaze
• Serve immediately