There is something elegant about a chef-made omelet, with its symmetrical folds and its melted cheese and spinach so well contained. My omelets, in contrast, were always a little haphazard and unkempt. Fine tasting, but with a few stray leaves or onions most definitely out of place. With a bit of practice, you will eventually master the trifold with all the pieces tucked in.

1. Prepare the filling (optional). One-quarter cup of filling sufices for a 3-egg omelet. Cut your ingredients into uniform bite-sized pieces. Sauté uncooked ingredients like vegetables and meats until tender. Do not cook herbs or cheese. Set aside.
2. Combine 3 large eggs with a splash of water or milk, a pinch of salt, and 1 tablespoon cold butter cut into tiny cubes. Whisk together until the yolks and whites are fully blended.
3. Place a serving plate next to the stovetop so it’s ready to receive the omelet as soon as it’s done. Put 1 tablespoon butter in an 8- to 10-inch nonstick skillet and set over high heat.
4. When the butter has just melted—but is not yet brown—add the eggs. While moving the pan back and forth on the heat, work a silicone spatula around the edges of the pan and fold the eggs to the center to cook; they should look like drapey folds rather than scrambled curds. When the bottom of the egg is set but the top is still a little runny, remove the pan from the heat.
5. Arrange the prepared filling, if using, in the middle of the eggs. Sprinkle any cheese so it melts first. Don’t overstuff, or the omelet will not fold over nicely. Let it sit for a few seconds to melt the cheese.
6. Fold the omelet in thirds, like a letter. Use the spatula to fold a third of the egg over the middle. While sliding the omelet off the pan onto the plate, roll the omelet over so the folded sides are on the bottom.

Filling Options:

• Crispy Sautéed Mushrooms and Comté cheese
• Pancetta, shallot, and Gruyère
• Spring onions and asparagus