If you ask 10 people how to make an omelette, chances are you’ll get 10 different creations. I grew up in a house where an omelette was almost crisp, browned on the outside, folded in half, and packed with cheese and whatever fresh ingredients we had on hand. However, my culinary training exposed me to a fact that was difficult to believe at first—I’d been making omelette wrong my whole life. A true omelette should be almost custardy on the inside. The eggs are gently heated and barely cooked through before they’re removed from the heat. This means that no browning takes place on the omelette, leaving the outside exceptionally tender—a fork should pass through almost like pudding. When prepared this way, the flavor of butter and eggs is all that’s needed. The extra fillings are simply an added bonus gently wrapped in perfectly cooked eggs.This omelette recipe is easy and versatile to show off the extraordinary flavor of a simple omelette. Feel free to switch in a different cheese and add other fillings that appeal to you. Instead of chives, try other fresh herbs for different flavor.Easy Omelette TipsThe keys to success in making a proper omelette are starting with a nonstick pan that is just warm enough to melt the butter before adding in the eggs, gently stirring the eggs at the beginning of the cooking process, and removing the pan from the heat when the top of the omelette is still a little wet.