Classic French Omelette

This is made with a Goose Egg but you can substitute 4 large chicken eggs if Goose is not available.  From Food and Drink Spring 2015.

1 goose egg
1 tsp water
2 tsp each chopped parsley and chives, divided
1/4 tsp salt
Freshly ground pepper
1 tbsp unsalted butter
2 tbsp herbed Boursin or soft chèvre, crumbled

• Beat egg with water until white and yolk are uniform.  Add 1 tsp each parsley and chives and season with salt and pepper.
• Heat a 10 inch nonstick pan on high heat.  Add butter and swirl pan to melt and coat.  Return pan to heat, and when butter is hot and sizzling, pour in egg mixture and let cook for 10 seconds or until egg has set on the bottom and air bubbles are forming between pan and egg.  Keeping it in direct contact with the burner, swirl pan in a circular motion to allow uncooked egg to move to edges of omelette, until almost all liquid egg is gone.  Sprinkle on half of crumbled cheese then begin jerking the pan towards you to roll omelette over on itself and enclose the cheese.  Immediately turn omelette out onto a serving plate so that the bottom is facing up.  Sprinkle with remaining cheese and herbs and serve immediately.