In her New York City restaurant,
Good Enough to Eat, she uses the freshest eggs possible and swears by her French omelette pan. She also never dilutes the taste of pure egg by adding water, milk, or cream.
step 1In a small cup, beat eggs thoroughly in a circular motion, making 30-40 rotations with a fork.
step 2Heat butter in omelette pan or skillet.
step 3Add sliced mushrooms and sauté them for about a minute, shaking pan so mushrooms do not stick.
step 4Dribble a little beaten egg into pan to test butter temperature.
step 5When it is hot enough, pour in beaten eggs immediately.
step 6Grasp handle of skillet and tilt away from you as you pull eggs toward you with prongs of fork, letting uncooked eggs run out around the fork.
step 7Reverse tilting motion and pull the eggs away from you.
step 8Repeat first step, and when eggs start to mound in center, sprinkle on cheese.
step 9Continue tilting motion to cook eggs and add in artichoke hearts and tomatoes.
step 10When most of egg is cooked but still runny and moist, tilt pan, slide the omelette on a warmed plate, folding it in half as you do.
step 11Garnish with olives and parsley.