Martha Stewart’s herb-filled omelet

Prepare skillet and eggs: Heat an 8-inch skillet over medium-high heat. (It’s ready when your palm feels warm when held just above the skillet.) When the pan is hot, heat the clarified butter until hot but not smoking. While the butter is heating, whisk the eggs in a medium bowl and season with salt and pepper.

Cook omelet: Working quickly, pour the whisked eggs into the hot skillet. Reduce heat to medium. Simultaneously stir the eggs with a heatproof flexible spatula and shake the skillet vigorously back and forth over heat for about a minute. You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs. Continue cooking, using a spatula to pull cooked eggs from the edge and allow uncooked parts to run underneath until the eggs are just set, with no more runny parts (this should take 15 to 30 seconds). Sprinkle herbs evenly over eggs, then run the spatula around all sides of omelet to loosen it from the pan. Use spatula to lift opposite edge of omelet and gently fold over one third. Then, holding pan over plate, simultaneously slide and roll omelet onto plate so that it lands with the seam side down. (Alternatively, flip over one half to form a half-moon shape.) Serve immediately.