My Perfect French Omelette

Directions

1. Whisk the eggs together until frothy, about 20-30 strokes. Avoid aluminum bowls as they can cause your egg whites to gray.
2. Add butter to a 9 inch cast iron or non-stick pan on medium to high heat and swirl around pan a few times to avoid burning and coat the pan.
3. Add eggs to pan after butter begins to foam and just as the foam begins to subside. I learned after many attempts that this is the most important step to get right. Adding the eggs when the butter is the right temperature will result in the perfect consistency omelette and will permit it to flip over without burning or falling apart.
4. Grab the top of the handle of your pan with both hands and tilt your pan at a 45 degree angle downwards. Begin shaking the pan until eggs are evenly distributed among pan. You will see the bottom of the omelette begin to take shape.
5. Tilt the plan at a slightly greater angle downward and jerk the handle up and down as you go - the omelette should begin to slide down the pan. Immediately, while center is still runny in middle, add cheese.
6. Continue to jerk the handle up and down and give it a good jerk upwards to flip the omelette away from you. It should roll over itself and form a beautiful oval shape nestled in the bottom center portion of your pan, which should still be tilted slightly away from the heat. Allow it to sit there for 10 seconds to lightly color the outside.
7. Holding the pan with your right hand and the dish with your left hand underneath the pan, slide the omelette off the pan on to the dish.
8. Sprinkle the parsley on top for garnish.
9. Add salt and pepper to taste.