There are many ways to cook an omelette and each country has their style and although simple, there are more complex techniques. A classic French omelette is usually pale or golden in colour without browning, this makes it soft and delicate and it should be moist in the centre. It should be narrower at each end making it a pleasing shape once served. Traditionally a French omelette was cooked with fine herbs (Omelette aux fines herbes, in French) this is usually, parsley, chervil, tarragon, and also chives. Some also use slices of French truffle if you can afford it. My recipe is similar using only parsley and the addition of grated cheese. You can make this meal under 5 minutes.
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