Begin by cracking four large eggs into a medium bowl. Using a whisk or fork, beat the eggs vigorously until fully blended, ensuring there are no streaks of white remaining—this should take about 30 seconds.

Place an 8-inch nonstick skillet over medium heat and add 1 tablespoon of unsalted butter. Allow the butter to melt gently until it becomes foamy, which should take about 1 minute.

Once the butter is ready, pour the beaten egg mixture directly into the center of the skillet. Let it sit undisturbed for about 5 seconds before using a rubber spatula to push the edges toward the center for 1-2 minutes.

When the omelette seems nearly set, reduce the heat to low, allowing the residual heat to gently cook the remaining liquid for about 1 more minute.

Sprinkle your choice of shredded cheese down the center of the omelette. Cover the skillet with a lid for about 30 seconds, allowing the cheese to melt and infuse the eggs with flavor.

Using the spatula, gently loosen the edges of the omelette. Fold one side over the cheese to create a half-moon shape, then carefully roll the omelette into a log shape.

Tilt the skillet and carefully slide the delicious French omelette onto a plate, positioning it seam-side down for an elegant presentation.