- 3 medium free-range eggs
- 1 tsp unsalted butter
- 1 tbsp chopped fresh herbs (such as fresh chives, dill and flat-leaf parsley)
Crack the eggs into a mixing bowl and whisk together until the yolks and whites are well combined.
Set a 20cm non-stick frying pan over a high heat. When the pan is hot, add the butter. As it begins to sizzle, pour in the egg mixture. Using a spatula, stir slowly for 15-20 seconds, as if you were making scrambled eggs.
Reduce the heat to medium-low and place your herbs or choice of fillings around the centre of the omelette.
As soon as the egg begins to set on the bottom (about 1 minute), fold a third of the omelette towards the middle of the pan, enclosing the filling.
To remove the omelette from the pan and create the classic two-fold rolled effect, tilt the pan, slide the omelette out and use your spatula to create the final fold.