Classic French omelette

Season the eggs with a dash of salt and fresh ground black pepper; break the yolks and beat with a fork held horizontally until thoroughly mixed. Add fresh herbs if desired.

Heat butter in a 10-inch nonstick skillet until hot and the foaming has subsided.

Pour the eggs into the centre and cook over medium high heat, stirring fast in a figure 8 and shaking the pan constantly, as for scrambled eggs; the eggs set quickly, so do not overcook.

While the mixture is still moving, bring the near edge over to make a half moon and turn off the heat; add any filling such as cheese, ham or bacon now.

Holding the handle with the right hand, tilt the pan to about 30 degrees and bang it to move the omelette to the edge, bring up the other side, flip onto a plate and serve immediately.