French Omelette

Crack the eggs into a bowl, add salt and black pepper, and whisk with a fork just until combined, without beating in too much air.

Finely chop the green onion and parsley; warm the plate you'll be serving the omelette on.

Melt the butter in a small nonstick skillet over medium-high heat; once it foams, pour in the eggs.

For the first 10–15 seconds, quickly stir the eggs with a spatula or the flat side of a fork while gently shaking the pan to form small, delicate folds.

Once the bottom sets and the top stays glossy and creamy, stop stirring; sprinkle the green onion and parsley over the center.

Tilt the pan and roll the omelette into thirds, or fold it in half, taking care not to overcook it; brush the surface with the remaining butter if needed.

Slide the omelette onto the warmed plate seam-side down and serve immediately, while the center is still soft.