Dinner

Warm a 20 cm non-stick frying pan over medium heat
Crack the eggs into a bowl and beat lightly with a fork
Drop one knob of butter into the pan and heat until it bubbles and sizzles without browning
Season the beaten eggs with Parmesan and a little salt and pepper
Pour the egg mixture into the pan
Let the eggs bubble briefly, then draw the mixture from the sides into folds with a spatula, repeating until partly cooked
Stir a bit faster while some egg remains barely cooked, then shake the pan to settle the mixture and brown the underside briefly
Tilt the pan away from you, fold the nearest side over by a third and roll the omelette onto a plate or fold in half
Cover the omelette with kitchen paper and plump it up, then rub the other knob of butter over the omelette to glaze
Serve immediately