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1
Crack into a large bowl: 8 to 12 eggs.
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2
Add: 2 tablespoons chopped parsley, 2 tablespoons mixed chopped herbs (chives, chervil, tarragon, or marjoram).
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3
A few grinds of black pepper and beat lightly, until just combined.
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4
When ready to cook, season the eggs with: Salt.
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5
Preheat a large (12-inch) heavy or nonstick pan for 3 to 5 minutes over medium-low heat.
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6
When the pan is completely heated, put in: 1 tablespoon butter.
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7
When the foaming butter begins to subside, pour in the eggs.
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8
Turn the heat up to medium.
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9
Pull the sides towards the center, letting uncooked egg flow onto the exposed pan.
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10
When the eggs have set on the bottom, continue lifting the edges and tilting the pan to allow uncooked egg to flow under to cook.
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11
When most of the egg is set, sprinkle over the top: 4 ounces Gruyere or cheddar cheese, grated.
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12
Cook for a moment to heat the cheese.
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13
Fold the omelet in half over itself and slide onto a large plate.
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14
Rub the top with a bit of butter and serve.
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15
Substitute 4 ounces ricotta cheese for the Gruyere or cheddar.
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16
Omit the herbs.
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17
Make 4 individual omelets with 2 or 3 eggs each.
