I think an omelette is one of the most satisfying meals you can make when you are tired and want something delicious but not time-consuming to make. Use the freshest possible eggs and a good non-stick pan that is roughly the diameter of the omelette you want to make.
3 tbsp unsalted butter, cut into cubes
Place your pan over a very low heat to warm – this is very important, for the pan should be hot when the eggs hit so that they will sizzle immediately when they hit the pan.
Crack the eggs into a bowl and season generously with salt. Beat them just enough to break down the yolks and the whites. Turn the heat to medium-high and add the butter, then swirl the pan so that it coats the base and the sides.
Once the butter is sizzling, pour in the beaten eggs. Allow the eggs to completely coat the base of the pan. Turn down the heat once more and begin gently to use a spatula to cut through and scramble the layer of eggs.
Scrape the sides then leave briefly to set a second puffy layer and scramble once more. Continue to do this until about half the egg has set. This is the point to add a filling such as cheese. I like something that melts well yet still retains its flavour such as Gruyère or Beaufort –allow 50g/2oz per 12-egg omelette.
Now, using the spatula, gently fold both sides inwards on top of each other and cook for a further minute before sliding on to a warm plate.
I like to eat omelettes accompanied by something warm, and here have served it with spinach and torn toast.