Classic Omelet

Directions

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.