Classic Omelet

1. 1

   Season the eggs with salt and pepper.

2. 2

   Heat the butter in a 6- inch non-stick saute pan until it foams.

3. 3

   Pour in your beaten eggs.

4. 4

   Using a rubber spatula, pull the cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan.

5. 5

   When almost set, tap the edge of the pan, opposite the handle, on the edge of the burner moving the egg down to the edge of the pan.

6. 6

   Tap to fold the egg over by one-third, then fold onto a small service plate.

No additional tips available.