A French omelette, on the other hand, is a tidy package of finesse and delicacy. Its exterior is smooth as silk, its inside moist and creamy, a sheet of tender egg cradling a filling of those very same eggs, softly scrambled. Baveuse, the French say. It means "runny," although I appreciate the word most because it also describes someone who's slobbery with drool.
Honestly, the most simple & delicious omelette comes with little in it: sauté minced garlic & onion, then add eggs mixed with milk/oil, fresh herbs sea salt, & coarse pepper... If you grow a little rosemary or chives, they make it to DIE for :)
A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.