Instructions

1. Vigorously whisk 3 large eggs and 1/8 teaspoon kosher salt together in a small bowl with a fork until no egg whites are visible and the mixture is no longer stringy, about 1 minute.
2. Heat an 8-inch nonstick skillet over medium heat until the pan is warm when you hover your hand over it, about 3 minutes. Have a serving plate ready next to the stove.
3. Melt 1 tablespoon unsalted butter in the pan until fully melted and beginning to form bubbles and foam, about 1 minute; do not let it brown.
4. Add the egg mixture. Using a small heatproof flexible spatula or plastic fork, cook the eggs, stirring constantly while shaking the pan back and forth, until the eggs look like very soft scrambled eggs but are still slightly loose, 60 to 90 seconds.
5. Stop stirring and quickly tilt the pan slightly up and away from the handle to let the uncooked mixture flow up the side of the pan slightly. Place the pan flat again, spread the eggs into an even layer, and cook until the bottom is just set and the eggs pull away from the pan without running, 30 to 60 seconds more.
6. Tilt the pan slightly away from you again, then use your utensil to fold the edge closest to the handle toward the center.
7. Continue gently rolling the omelette away from the handle to the far edge of the pan until it forms a neat cylinder. Tip the pan over your plate and let the omelette roll out seam-side down. Season lightly with black pepper and sprinkle with minced fresh herbs if desired. Serve immediately.