Ingredients

• 1 heavy omelet pan, 10 inches across the top and 7 inches across bottom, with low, sloping sides and a non-stick bottom
• 2 eggs at room temperature
• 1 1/2 tablespoons butter
• Garlic, chive or red pepper butter
• Fresh herbs

Instructions

1. Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is ready when foam starts to subside and maybe starts to brown a little.
2. Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until just golden, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together. Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so that the omelet flips over onto itself.
3. Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish.
4. FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.
5. DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.
6. Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region--perhaps one from Dirler.