Preparation

• In a medium mixing bowl, beat the eggs salt and pepper with a fork until the eggs are foamy. The bubbles will give your egg more rise and become puffy as it cooks.
  
  Cook the omelet
  Heat a well-seasoned or non-stick steel frying pan over medium heat, with rounded edges and of suitable size, for example 18 cm for 3 eggs. Add the butter and let it melt gently. When it turns blond, pour in the eggs all at once.
  
  For a rolled omelette, mix the mixture using the fork with a continuous circular motion, while applying a back-and-forth motion to the pan to distribute the liquid over the entire surface.
  Cook as desired. Manage the intensity of the heat to avoid too rapid coagulation, otherwise the omelet will form wrinkles and color too much.
  Cook as desired:
  Runny: the visible surface of the omelet remains liquid,
  Soft: the surface is just coagulated,
  Well cooked: coagulation is complete over the entire thickness. At this point, you may add your selected garnish if desired.
  Once the cooking level has been reached, tilt the skillet with the handle sharply upwards, to lower the pan towards the opposite edge, fold the upper edge of the omelet towards the centre, in the shape of a half-moon. Gently tap the handle to slide the omelet along the pan and fold the lower edge thus freed up to finish rolling it.
  Finish shaping the omelette with the fork to give it a spindle shape, fold the ends slightly towards the center to round the tips.
  Slide the rolled omelette into the lightly buttered serving dish, seam side down. The best thing is to hold the plate tilted with one hand, and strongly tilt the pan with the other, until the omelet turns by gravity.