Use small nonstick pan- Beat two eggs until white and yolk is incorporated, but not completely homogenous – about 20 strokes
- Use a whisk to incorporate lots of air for a lighter omelette.
- If you like a really really light omelette, separate the yolks first, then beat the egg whites for a while. Adding the yolks back in after the whites start to foam, but not form any type of peaks – then continue beating.
- Bring temperature of pan up to 280° – 320° . Small drop of water should splatter
- Put in 1 tablespoon cold butter and 1 tsp olive oil
- Move butter around to coat pan
. Ideally, melt butter in a small pan to separate out solids. Use only the clarified butter. Clarified butter will not burn as easily as whole butter. - Add egg to medium hot pan
- Move pan around to spread yolk into cooked areas
- Once your has been mostly cooked, add your toppings
- Toppings should be precooked
- Roll omelette over to make a small tube
. French style omelettes are rolled
. American style omelettes are folded - Egg should be cooked, but not browned
- Top with garnish of your choice
