1 heavy omelet pan, 10 inches across the top and 7 inches across bottom, with low, sloping sides and a non-stick bottom

Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is ready when foam starts to subside and maybe starts to brown a little.

Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until just golden, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together. Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so that the omelet flips over onto itself.

Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish.

French Omelet Variation: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.

Duck Fat Variation: Use 2 tablespoons of duck fat in place of the butter.

Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region-perhaps one from Dirler.

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