Omelette basic recipe

Break the eggs into a bowl. Season and add the milk or cream, if using.

Whisk and strain the mixture into a clean bowl.

Heat a clean non-stick or omelette pan on a moderate heat. Add the butter and heat until it foams, but does not brown.

Add the egg mixture and cook quickly by moving the mixture with a spatula, so that the raw mixture runs over the surface of the pan every time. Make sure that the egg mixture forms an omelette that is the same thickness all around. Shake the pan to ensure that the mixture is loose and not sticking to the pan. Add the filling as soon as there is no more raw runny egg mixture visible.

Using the spatula, half fold the side of the omelette nearest to the handle of the pan over the filling. With your free hand, tap the pan on the handle edge to allow the other side of the omelette to fold over. Tilt the pan completely over so that the omelette rolls or falls onto the plate. The edges should be underneath the omelette.