Le French omelette...

Ingredients

• Eggs (x2 per person, up to x3 if not too big)
• Strips of guyere
  
  • Also work well: cotija, cheddar
• Cilantro
• Onion
• Aleppo flakes
• Optional: Rosemary ham

Directions

Break eggs over a fine colander and over a bowl. Whisk with chopsticks until it all falls through, or let it sit.Keep everything. What doesn’t sift through, pour from strainer when it’s time to throw into the pan. In the meantime, however, heat a pan. However big you want this omelette to be, egg pans and small-sized pans work great. Throw 5/8 inch of butter into pan, let it melt at medium heat. Once the butter starts to sparkle, pour the egg over. Increase heat by a tiny bit to form bottom layer, and move the pan back and forth in small movements to help keep from sticking and achieve perfect consistency. Lower heat after a bit, and occasionally girate the pan. Once it begins to cook, add strips of gruyere, optional meat, down the middle. The egg should be still a bit wet on the inside but mostly ready otherwise, and a perfect light yellow in color. With a spatula, shift the pan over to the side a bit and get underneath one lip, and fold it over one half. Then shift the pan back over, and repeat on the other side. USe fingers to gently guide placement if necessary. The tri-fold is now upside down. Let it get a bit of a brown score on the side, and serve immediately. Top with herbs, onion, aleppo flakes.