Ingredients:

  • 2 large eggs
  • 1 tablespoon heavy cream or whole milk
  • 1/4 teaspoon fine sea salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon grated Gruyère cheese (optional)
  • 1 teaspoon chopped fresh herbs (optional)

Instructions:

  1. Whisk together eggs, cream (or milk), salt, and pepper until just combined.
  2. Place the non-stick skillet over medium-high heat. Melt the butter. Swirl to coat the entire bottom of the pan.
  3. Pour the egg mixture into the hot pan. Immediately start stirring the eggs with the spatula, using a circular motion.
  4. As the eggs begin to set, tilt the pan and gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath.
  5. Once the omelette is mostly set but still slightly moist on top, sprinkle with cheese and/or herbs, if using.
  6. Tilt the pan again and use the spatula to carefully fold the omelette in thirds, rolling it towards the edge of the pan.
  7. Gently slide the omelette onto a plate. Serve immediately.