What I love about an omelette is that they feel like a decadent serving of egg. Two with some butter amounts to a fair bit of omelette, and even more so if you opt for adding a dash of heavy cream.
I also love that omelettes are still pretty versatile given that they’re still eggs. I’ve topped them with chili oil, folded the omelette one more time and plugged the entire thing into a sourdough breakfast sandwich, cut fresh small garden tomatoes on top, or paired it with feta cheese crumbled on top and a spicy red sauce. They’re a luxurious start to the day. Add a coffee or tea, a simple olive oil arugula salad, or toast to round it out.
The rest are optional additions
Get a pan going on medium heat.
Break eggs into a bowl. Whisk with chopsticks until it's well-blended together. If heavy cream, add here and blend together.
Pan choice. I go for either an egg pan or a proper 10-inch pan. The 10-inch is my favorite but the egg pan produces a fluffy rectangle I also like.
Rub the pan down completely with butter.
Pour egg batter, make sure it covers the pan. After a minute or so, lower the heat a little.
As the bottom begins to initially solidify and whiten below a translucent layer, move the pan back and forth in small, quick movements to help keep from sticking. I like to do this once in a while as it’s going.
Once you see that there seems like more of a single joined cooked layer, with some yet-to-cook yolk on top, add strips of gruyere, optional meat, down the middle, where the fold will meet.
The egg should be still a bit wet on the inside but mostly ready otherwise, and a perfect light yellow in color.
On lower heat, you won’t burn the butter beforehand which creates a smoother baby butt finish. If the butter boils, then it will leave a mark on the omelette.
Shift the pan over to the side a bit and then with a spatula (or with bare fingers even!) 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. To be honest, the heat of it all shouldn’t been too bad and you might be able to use your fingers with the help of a tool.
At this point I remove the omelette from heat and place aside. The pan will do the rest while you prepare a plate, toppings, etc.
Serve! Your omelette should be sturdy enough where a flip isn’t going to obliterate it.