Prep the Eggs: Whisk 2–3 large eggs in a bowl with a pinch of salt until completely homogenized—meaning no visible streaks of white remain. For extra fluffiness, you can add 2 teaspoons of water.

Heat the Pan: Use an 8-inch non-stick skillet over medium-low heat. Melt 1 tablespoon of butter until it is foamy but not browned; browning the butter will discolor the eggs.

The “Scramble” Phase: Pour the eggs in and immediately begin stirring rapidly with a silicone spatula while shaking the pan. This creates small, tender curds similar to soft scrambled eggs.

Set the Bottom: Once the eggs are mostly set but still slightly “baveuse” (runny) on top, stop stirring. Use the spatula to smooth the surface and let it sit for about 30–60 seconds to form a thin, golden shell.

Fill and Fold: Add a small amount of warm fillings (like cheese or herbs) to the center. Tilt the pan and use your spatula to fold one-third of the omelette over the middle.

The Roll and Plate: Slide the omelette to the edge of the pan. Invert the pan over a warm plate so the omelette rolls onto itself, landing seam-side down in a neat “cigar” shape.