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1
Get everything ready.
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2
Warm a 20cm (measured across the top) non-stick frying pan on a medium heat.
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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.
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4
With the heat on medium-hot, drop one knob of butter into the pan.
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5
It should bubble and sizzle, but not brown.
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6
Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
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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.
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8
Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked.
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9
Leave briefly again, and when partly cooked, stir a bit faster, stopping while theres some barely cooked egg left.
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10
With the pan flat on the heat, shake it back and forth a few times to settle the mixture.
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11
It should slide easily in the pan and look soft and moist on top.
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12
A quick burst of heat will brown the underside.
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13
Grip the handle underneath.
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14
Tilt the pan down away from you and let the omelette fall to the edge.
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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 thats easier.
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16
For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers.
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17
Rub the other knob of butter over to glaze.
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18
Serve immediately.
