serves 1
- 2 large eggs
- 1/8 teaspoon fine salt
- 1 Tablespoon plus 1 teaspoon unsalted butter, divided
- 3-4 Tablespoons of filling options (such as ham, cheese, tomatos, spinach)
- 1 Tablespoon chopped Parsley (or for a fun crunch potato chips)
- Freshly ground black pepper, for serving
- Optional: Microgreens to a fresh topping
Set a mesh strainer inside a medium bowl. Crack the eggs into the strainer and whisk with a fork until they pass through the mesh. Set the strainer aside and whisk the salt into the eggs.
In a 10-inch, Stainless steel pan over medium-low heat, for about 2-3 minutes. The pan is ready when water droplets dance across the surface rather than sizzle. Melt 1 Tablespoon of the butter, swirling to coat the bottom and sides of the pan.
Add the eggs and, using a rubber spatula in one hand, constantly stir the eggs while gently jerking the pan back and forth with your other hand. Cook the eggs, continuing to stir and scraping down the sides of the pan with the spatula periodically. Once the eggs are mostly set yet still runny and wet on top, about 3 minutes total, smooth them evenly across the skillet. Place your fillings in a line across the upper third of the omelette.
Tilt the skillet and use the spatula to fold the top edge of the omelette over the cheese to the center; use the spatula and gravity to nudge the omelet to roll and fold over completely. Slide it onto a plate, seam side down, and rub the top of the omelette with the remaining 1 teaspoon of butter. Top with a sprinkling of parsley, crushed potato chips, couple grinds of black pepper.
