This recipe works best in a French omelette pan, but a skillet can be used. Look for an omelette pan that is seven inches in diameter at the bottom.
Try experimenting with various toppings: For example, beat in a tablespoon of minced chervil, parsley, chive, or tarragon together with the eggs for an herb omelette; or once the eggs have set, sprinkle some cheese, diced sautéed potatoes, ham, or mushrooms over the top. Some other toppings that are worth a try include asparagus tips, artichoke hearts, diced cooked shrimp, crab, or lobster. Or, for a truly decadent omelette, sprinkle cheese over the finished omelette, dot with butter and finish underneath the broiler.
Once you feel that you've mastered this technique, try something more challenging.
Click here to see Julia Child's Tomato-Filled Omelette recipe.
Click here to see her recipe for Pipérade.