Whisk the eggs

• Crack the eggs into a large bowl and add the salt.
• Whisk until very frothy and a lot of air is incorporated.

Melt the butter

• Set a nonstick pan over low heat.
• Add the butter and let it melt until frothy.

Cook the eggs into small curds

• Pour in the eggs and immediately start stirring.
• Stir constantly over low heat to form very light, small curds.

Flatten and set the omelette

• Once the curds form and more of the pan bottom is visible, flatten the eggs into a single layer.
• Let it sit until firm enough to roll, keeping the top layer slightly runny.

Roll the omelette

• Add a little butter to the pan to lubricate the roll.
• Keep the heat very low, then roll the omelette and flip it onto a plate so the seam is underneath.

Finish and serve

• Rub a little butter over the top of the omelette.
• Top with minced parsley or chives and serve immediately.