Classic French method to make a perfect omelette every time.
In a small bowl, beat eggs with a fork until large loose bubbles form.
Heat the butter in a small skillet, medium high heat until a foam forms and then recedes.
Turn down to medium heat to low and pour the egg mixture into the hot pan. Leave it alone for 10 seconds. A skin will form on the bottom.
Shake the pan back and forth and in circles while the eggs cook so that they form loose curds. Do not allow the eggs to brown. Browning toughens the protein and taints the elegant fresh flavor
When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself. Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.