This French-style omelet takes some serious practice and a really good, non-stick skillet. But once you get the hang of it, you likely won’t be able to go back to ‘regular’ omelets ever again. This recipe does simplify the traditional method a little bit by not having you stir the eggs the whole time, since it’s too easy to turn them into scrambled eggs, and by folding the omelet instead of rolling it off the pan, which is a really advanced technique. The result is a custardy, even-colored omelet that makes for the most luxurious breakfast.