Classic French Omelette with Fresh Herbs

Instructions

1. 1
   In a small bowl, crack the large eggs and whisk vigorously with fine sea salt and white pepper until the whites and yolks are completely combined and no streaks remain.
2. 2
   Finely mince the fresh chives and fresh parsley, then stir them into the beaten large eggs.
3. 3
   Place the non-stick skillet over medium-high heat and add the unsalted butter. Swirl the pan so the unsalted butter coats the entire bottom and sides.
4. 4
   When the unsalted butter is foamy but has not yet started to brown, pour in the large eggs mixture.
5. 5
   Using a heat-resistant spatula, stir the large eggs rapidly in a circular motion while simultaneously shaking the pan back and forth. This creates small curds similar to scrambled eggs.
6. 6
   Once the large eggs are mostly set but the top still looks slightly wet and creamy, stop stirring and use the spatula to smooth the surface into an even layer.
7. 7
   Tilt the pan and use the spatula to fold the edge of the omelette over itself, rolling it into a cigar shape toward the opposite side of the pan.
8. 8
   Carefully slide the omelette onto a plate, seam-side down. Optional: Rub a tiny bit of extra unsalted butter over the top for a professional shine.