French style omelet

Done! 

Ceci, mon amis, is my take on a French-style omelet. Except only one egg so it is thinner than usual. But it a jumbo egg so not so pathetic as one automatically thinks, and besides in France one egg is un oeuf. It is custard and creamy inside and the outside is soft

This browned around the edges but that is all, where the egg is thinnest, basically a film, the pan tilted for the egg to form a thin edge with the bulk of the fluffed curd in the center. That provides a plump shape, then tapped loose, and tested for looseness from the pan, rolled to one side into an oval shape and out of the pan onto a plate. 

Different from an American-style that is filled with things.