Cheese and Herb Omelette

Heat an 8-inch non-stick skillet over medium heat for about 1 minute. Add 1 tablespoon of butter and swirl it around the pan as it melts, ensuring the entire surface is coated, including the sides.

Once the butter is melted and just beginning to foam but not browning, pour in the beaten eggs. Let them sit undisturbed for about 10 seconds to allow the bottom to start setting.

Using a silicone spatula, gently push the cooked eggs from the edges toward the center while tilting the pan to let the uncooked egg flow to the edges. Repeat this process around the entire pan for about 30-40 seconds.

When the eggs are mostly set but still slightly wet on top (about 80% cooked), stop stirring. Let the omelette cook undisturbed for another 15-20 seconds to allow the bottom to set completely and develop a light golden color.

Sprinkle the grated cheese evenly over one half of the omelette, then scatter the chopped fresh herbs over the cheese. The residual heat will begin melting the cheese immediately.

Remove the pan from the heat. Using your spatula, carefully fold the omelette in half, covering the cheese and herbs. Press gently on top to help the cheese melt and the omelette seal.

Let the omelette rest in the pan for 15-20 seconds to allow the cheese to finish melting and the eggs to finish cooking from the residual heat. The omelette should be golden on the outside and creamy inside.

Tilt the pan and gently slide the omelette onto a warmed serving plate. You can also use the spatula to help guide it if needed. The omelette should maintain its half-moon shape.

Garnish with an additional sprinkle of fresh herbs and a small pat of butter on top if desired. Serve immediately while hot and fluffy, with buttered toast, fresh fruit, or a light salad on the side.