A classic French omelet is folded in three like a letter, pale golden on the outside, with no browning at all and creamy inside. Although it's a simple dish, you do have to practice a few times to get it just right.
Melt 1/2 Tbs. of unsalted butter in an 8-inch nonstick skillet over medium heat.
In a small bowl, lightly beat 2 large eggs, 1/8 tsp. of kosher salt or sea salt, and a couple of grinds of pepper with a fork. Beat until the whites and yolks are completely mixed and the eggs are frothy.
Pour the eggs into the skillet and let them sit, undisturbed, until the eggs are just beginning to set around the edges, 30 to 60 seconds.
Gently scramble the eggs with a silicone spatula while shaking the pan back and forth.
Scramble and shake just until the eggs have set on the bottom but are still undercooked on top, about 45 to 60 seconds.
Turn off the heat and give the pan a few shakes to evenly distribute the eggs. Tap it once firmly on the stove to smooth the.bottom of the omelet .
Sprinkle 1/4 cup loosely packed grated Gruyere cheese down the center third of the omelet and run a spatula around the edge. You can use the spatula to smooth the top of the eggs if necessary. Let it sit for about 1 minute. The top of the omelet will still be loose and the bottom should have no color.
Fold a third of the omelet over the cheese. Shake the unfolded third of the omelet up the side and slightly out of the pan.
Place the spatula right where you want to make the next fold, then tip the pan onto a plate to complete the fold.
If you like, rub some cold butter on the top of the omelet to give it a little gloss. Serve immediately.
Videography by Michael Dobsevage and Dariusz Kanarek; editing by Cari Delahanty