French Omelette with Cheese

Ingredients

• 3 large eggs
• Kosher salt and freshly ground white or black pepper
• 1 tablespoon unsalted butter
• 1 ounce grated cheese, such as Gruyère, cheddar, or Swiss

Directions

1. Crack the eggs into a medium bowl and beat them with a disposable plastic or reusable wooden fork until you no longer see streaks of white. Add salt and pepper.
2. Set a perfectly unscratched 8-inch nonstick skillet over moderate heat and add the butter. Swirl the pan as it melts, letting it foam completely without taking on color.
3. Pour in the eggs. With the fork held tines up, stir quickly while you shake the skillet, working across the whole pan so the curds stay tiny and nothing clings to the bottom. As soon as the eggs look very soft, creamy, and just loose enough to gather into one mass, stop stirring, 1 to 2 minutes.
4. Use the fork to nudge the eggs into an even layer and tidy up any thin pieces around the sides. Sprinkle the cheese over the eggs. The surface should still look soft and creamy; if it seems too wet and uncooked, leave it alone for a few seconds more. If loose egg is still moving around, swirl the skillet so it runs to the edges and sets faster.
5. Take the skillet off the heat and lift the handle so the pan tilts upward. With the fork, carefully roll the omelette down over itself until it is almost folded in half. Slide it to the edge of the skillet with the fork, letting the lower edge barely hang over, then fold that overhanging bit up to seal it.
6. Hold the skillet directly above a plate and turn the omelette out. You want an almond or cigar shape with the seam underneath; if it lands a little wonky, cover it with a clean kitchen towel, gently shape and reposition it with your hands, and lift the towel away. Serve. To make another omelette, wipe the skillet clean of any eggy bits and repeat.