The individual omelettes (3 eggs) need to be cooked individually. I like to clarify the butter because whole butter has milk solids that will burn. This gives your omelette dark spots. This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in 1 spot long enough to burn. Using an oven glove to hold the handle, tip the pan sideways and roll the omelette onto a plate with a spatula. Serve with roasted mushrooms and watercress.