Just omelet

Ingredients

• 4 x eggs
• 1 pinch salt
• 1 tbsp butter

Method

1. Have plates ready by the oven before you start - the sooner you get the omelette served after it's done, the better it is.
2. Crack the eggs into a bowl. Add a pinch of salt. Whisk the mixture evenly.
3. Place the frying pan on the hob at slightly above medium-high heat and have the spatula ready. Put about one teaspoon of butter in the pan. We make one small omelette at a time: When the butter has melted, you have about a quarter of the egg mixture in the frying pan. Tilt the pan slightly so that the mixture flows around and covers most of the pan.
4. When you have counted slowly to 5, you can start gathering the omelette to one side of the pan. Use the spatula in a slow motion so that it folds nicely. Lift the frying pan on one side so that the egg mixture, which has not set yet, flows over the pan. Stay focused, because this goes really fast. Fold the omelette so that it looks like a small packet and lift it onto a plate.
5. Repeat with the other omelettes as well, and serve each omelette as soon as it is ready.