Omelet with comté cheese

Beat the eggs with a whisk, and season with a touch of fine salt. Heat 1 tablespoon (15 grams) butter in a nonstick skillet over medium heat until foams a bit. Pour the beaten eggs into the pan all at once. 
Cook over a high heat, stirring with a silic- texte à puce icione spatula and spreading the egg over the skillet, keeping it moving constantly. When it starts to set up, lower the heat and stop stirring the omelet.

Spread the egg so that it is even, working the raw egg in the center out to the sides of the pan. The omelet should not brown. If you do not want the omelet to be too runny, you can broil it to cook the top. When the omelet is still runny on top, sprinkle with the grated Comté cheese. Push the omelet towards the edge of the pan to make it easier to roll it. Adjust the shape. Brush the top of the omelet with melted butter to lend some shine. Repeat the operation to make three more omelets.