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1
Beat together the eggs, 2 tablespoons herbs, and some salt and pepper in a bowl; add the cream if youre using it.
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2
Put a 10-inch nonstick skillet over medium-high heat and wait a minute.
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3
Add the 2 tablespoons butter; when it melts, swirl it around the pan until its foam subsides, then pour in the egg mixture.
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4
Cook, undisturbed, for about 30 seconds, then use a rubber spatula to push the edges of the eggs toward the center.
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5
As you do this, tip the pan to allow the uncooked eggs in the center to reach the perimeter.
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6
Continue this process until the omelet is mostly cooked but still quite runny in the center, a total of about 3 minutes (you can cook until the center firms up if you prefer).
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7
There are several ways to proceed.
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8
You can try rolling the omelet out of the pan to form a cylinder; this is the most traditional, elegant (and, of course, difficult) method; to do this, hold the pans handle at about a 45-degree angle above the plate and begin to roll from the handle end.
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9
Or you can fold the omelet in thirds, which is almost as nice, using a large spatula.
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10
The easiest thing to do, and its not only acceptable but lovely, is to fold the omelet in half and slide it from the pan.
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11
Rub the top of the omelet with the remaining teaspoon of butter, garnish with the remaining teaspoon of herbs, and serve.
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12
Cut a tomato (or 2 if you prefer) in half through its equator and, over a sink, squeeze and shake to discard seeds.
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13
Chop finely and add to the eggsin a line along the axis on which you will fold or rollabout a minute before finishing the omelet.
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14
Add 1/4 cup finely chopped ham or cooked bacon to the eggsin a line along the axis on which you will fold or rollabout a minute before finishing the omelet.
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15
Reduce the salt in the eggs.
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16
A lovely old delicacy: Omit the other herbs.
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17
Before cooking the eggs, melt a tablespoon of butter in a small pan over medium heat and add 1/4 cup chopped sorrel leaves; cook for about 5 minutes, until the sorrel begins to melt.
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18
Remove from the heat.
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19
Cook the eggs as directed; add the sorrelin a line along the axis on which you will fold or rollabout a minute before finishing the omelet.
