The Omelet By Alton Brown - cooking recipe

Ingredients

3 eggs, unshelled, warmed in hot water for 5 minutes
1 pinch salt
1 teaspoon room temperature butter, plus
1/2 teaspoon butter (for finishing omelet)
1/2 teaspoon chopped fresh chives

Preparation

Crack warm eggs into bowl, add salt, and blend with fork.
Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter and brush around surface of pan using a pastry brush.
Pour the eggs into center of pan and stir vigorously with spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift pan and move around until the excess liquid pours off into pan.
Using your spatula move around the edge of the egg mixture to help shape into a circle and to loosen edge. Let omelet sit in pan for 10 seconds *without* touching.
Shake pan to loosen the omelet from the pan. Lift up the far edge of one side of the omelete and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold both edges of the omelet in so they meet in the center.
Coat with remaining butter and sprinkle with fresh herb(s) of choice if desired. Serve immediately.