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
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.
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.
Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish.
FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.
DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.
Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region--perhaps one from Dirler.