French Omelet

Use a fork or whisk to scramble eggs until the yolk and whites are fully mixed. Season with salt.

In an 8” nonstick skillet over medium heat, melt butter. When butter is foamy (but not yet browned) add eggs to skillet. Using a rubber spatula or fork (plastic is key; you don't want to scratch your pan), stir rapidly with one hand while shaking the pan with the other. In 1 to 2 minutes, the eggs will resemble a soft scramble. Still using your fork, spread the eggs into an even layer in your pan, and scrape down any excess egg on the sides of the pan. 

Remove pan from heat and tip skillet up by its handle. Starting at the top, use your fork to gently roll the omelet over itself, until it is almost completely folded in half. Using the fork, push omelet to the edge of your skillet until the unfolded side is slightly overhanging, then fold the overhanging side to meet the other folded edge. 

Hold skillet over serving plate and tip omelet onto plate seam side down.