Instructions: Break the eggs into a bowl, season and beat with a fork for 1 minute until thoroughly combined.

Warm the pan and melt the butter and swill it around to grease the pan. When the butter sizzles pour in the eggs and stir quickly with a fork to obtain even cooking. Turn the edges into the center before they become hard. When the mixture begins to set, stop stiring.

Remove from heat. Shape the omelette by folding the third of the circle nearest the omelette nearest the handle into the center. Tilt the pan away from you and slide omelette down. Fold opposite edge into the center and turn out onto serving plate so that the cennter is thick and the ends are tapered.

Brush with melted butter and sprinkle with chopped parsley.

Note:
Some pan are just not suitable for omelette making. If you find that the egg consistently sticks then try another pan.

Heavy pans with a diameter of 20 cm and rounded sides are best.

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