Simple crèpe omelette

Eggs are a delicacy unto themselves. Sometimes, I just want a simple egg dish, and Laura Calder's French-Style Omelette is exactly what will satisfy. There is nothing I feel needs altering about this recipe, in all its glorious simplicity. I like to have it on a slice of lightly toasted Commons bread.

French Style Omelette

1 tsp (4.7gr) butter

2 eggs

1 tsp chopped fresh herbs (such as basil, dill, thyme, chervil or parsley)

Salt and pepper

1. Melt the butter in an omelette or crêpe pan. 
2. Lightly whisk the eggs and pour them into the hot pan. 
3. When the bottom has just set enough to be lifted, gently lift up the edges, here and there, and, tilting the pan, let some of the runny part on top spill underneath. Do this until the top is set, but still a little slithery. 
4. Sprinkle with chopped fresh herbs. Season with salt and pepper. 
5. Then roll the omelette into log like a crepe and slip it onto a plate (or fold it a couple of times into a squarish slice and slip onto a lightly toasted piece of bread). 
6. Brush the top with extra butter, if you like, to make it nice and glossy. Serve.