Preheat the pan to 325°F/ 165°C (medium). While the pan preheats, whisk the eggs in a medium size bowl until the whites and yolks are well incorporated. Lightly season with kosher salt and black pepper.

Allow the butter to melt while making sure to coat the sides and base of the pan.

Gently pour the eggs into the center of the pan, then lower the temperature to 310°F/ 155°C (medium- low).

With a rubber spatula mix gently the center of the omelette for about 20 seconds, just enough to form some folds of curdled egg in the center while trying not to create holes in it.

Add your favorite fillings to the omelette such as chopped herbs, grated cheese or cooked bacon, then allow it to finish cooking for 4 minutes without stirring.

Tilt the pan on a steep angle and gently work the eggs down, rolling them to the edge. Form a slight oval shape at the edge of the pan and flip onto a plate.

Turn the heat off, then transfer the omelette to a plate and garnish with butter and chives or your favorite herbs.