Prepare all ingredients and tools. You will need a 20cm non-stick frying pan. 2. Place the frying pan on a burner. Set the heat to medium. 3. Crack the 3 eggs into a bowl. Beat them lightly with a fork until just mixed, but not fully scrambled. 4. Increase the heat to medium-hot. Add one knob of butter to the pan. The butter should bubble and sizzle, but not turn brown. 5. Season the beaten eggs. Add 1 teaspoon of Parmesan cheese, a little salt, and pepper. 6. Pour the seasoned egg mixture into the pan. 7. Let the eggs cook for a couple of seconds until small bubbles form. 8. Use a wooden fork or spatula. Gently push the cooked egg mixture from the sides towards the center a few times. This creates folds in the egg. 9. Wait for a few seconds. Then, stir the mixture gently to combine the uncooked and cooked egg. 10. Wait briefly again. When the eggs are partly cooked, stir a bit faster. Stop when some egg is still barely cooked. 11. Keep the pan flat on the heat. Shake it back and forth a few times. This helps the mixture settle. The omelette should slide easily in the pan and look soft and moist on top. 12. Briefly increase the heat to high. This will brown the underside of the omelette quickly. 13. Remove the pan from the heat. Hold the pan handle from underneath. 14. Tilt the pan downwards, away from you. Let the omelette slide to the edge of the pan. 15. Use your fork to fold the side nearest to you over by one-third. Continue rolling the omelette until it tips onto a plate. If it's easier, you can just fold it in half. 16. For a neat finish, cover the omelette with a piece of kitchen paper. Gently pat it to shape. 17. Rub the remaining knob of butter over the omelette to give it a glaze. 18. Serve immediately.