The Perfect Omelet

• 3 large eggs, as fresh as possible
• 1 1/2 tablespoons butter, divided
• Salt and ground white pepper to taste
• 2 tablespoons fresh cheese
• 1 1/2 teaspoons chopped herbs

In a medium bowl, whisk eggs until they are fully blended and fall from the whisk in a smooth, uniform stream.

In a non-stick skillet set over medium heat, melt half the butter, being careful not to let it brown. Pour in the eggs and stir vigorously with a silicone spatula, while shaking the pan in a circular motion. Season with salt and pepper, and scrape down the sides of the pan. Continue to stir, shake and scrape until the eggs just begin to set. The moment they hold together on the bottom, but are still runny on top, remove the pan from the heat and let stand 15 seconds.

Gently shake the pan to loosen the eggs. Sprinkle cheese and remaining butter down the center of the omelet. Hold the pan at a slight angle and use a spatula to slowly roll the omelet over the cheese. Continue to roll as you tip the omelet out onto a warm plate.

Season with salt and top with herbs before serving.