French omelettes are a bit delicate and require a little practice. When you get it right, you're rewarded with fluffy custard-like perfection! Simply delicious!
In a small bowl, beat the eggs vigourisly until the yolks and whites are completely incorporated.
Add the butter to a nonstick pan and heat on medium low heat.
Once the butter starts to bubble, add the eggs.
Swirl the eggs with a rubber spatula. Keep swirling until the eggs start to set like scrambled eggs. The swirling helps avoid the eggs browning.
Once the eggs are almost completely set, but still a bit wet on top, move the wet parts of the eggs over any gaps to completely cover the bottom.
Wait until the eggs set a touch more (still a little wet on top).
Lift the pan slightly on one side and use the spatula to start rolling the omelette inward from the lifted side... a bit like a crepe. Do the rolling carefully to avoid breaking the omelette.
Once the omelette is almost completely rolled, slide the rolled edge to the left edge of the pan (if you're right handed and vice-versa otherwise). Turn the pan over the plate so that the last bit of unrolled omelette falls over top of the rolled portion, creating a sausage-like shape. You can tuck the edge under the omelette to make it extra pretty.
Sprinkle salt and pepper over the omelette.
Enjoy hot with your favourite sides.
Feel free to add herbs or cheese when the omelette is just about set and before you start rolling.