1 Tbsp butter
2 to 3 eggs, finely whisked
dollop of crème fraîche
fine herbs, for garnish

Heat butter in a 7 to 8-inch nonstick omelet pan or skillet over medium heat until hot. Tilt pan to coat bottom.
Pour in egg mixture. When mixture starts to set around the edges, gently push cooked portions from edges toward the center with inverted turner so uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, fold in both sides of omelet. Then roll over in pan, flipping over to expose rolled smooth shape. Slide omelet onto plate.
Season omelet with salt and pepper to taste. Top with a dollop of créme fraîche and a sprinkle of fine herbs.