I love the all-American, cheese-filled omelets that I have gotten used to, but also there’s another kind of omelet out there—the one we cheese-devouring people forgot about. The French omelet—a thin, spare and just barely cooked past runny kind of omelet.

Laced only with a bit of cheese or some fresh herbs, the original French omelet is not about the fillings inside but it is about the eggs themselves.

Proper French Omelet

Ingredients:

• 2 tablespoons butter
• 2 eggs
• 1/4 teaspoon salt
• 4 grinds of fresh pepper (preferably white, but only for aesthetic reasons)
• 2 teaspoons cold water
• 1/4 cup grated cheese (optional)
• 2 tablespoons chopped fresh herbs (optional)

Procedure:

1. In a mixing bowl or measuring jar, combine the egg, seasoning, and water. Whisk vigorously to combine so that the mixture is relatively homogeneous.

2. Heat a small skillet, preferably nonstick, over medium-high heat until drops of water dance on the surface. Add the butter. When the foam subsides, add the egg mixture all at once.