Classic French Omelette

1. 1
   Crack the eggs into a medium bowl with a pinch of salt and white pepper.
2. 2
   Beat vigorously with a fork until the whites and yolks are completely uniform with no streaks.
3. 3
   Set an 8-inch nonstick skillet over medium-low heat and melt the butter until foamy without browning.
4. 4
   Pour in the eggs and immediately shake the pan back and forth while stirring in rapid circles with a fork.
5. 5
   Continue stirring for about 90 seconds until tiny, creamy curds form and the eggs are softly set but still glossy.⏱ 2 min
6. 6
   Smooth the top with a silicone spatula, scatter the chopped chives evenly, and take the pan off the heat.
7. 7
   Tilt the pan down at an angle and gently roll the omelette forward over itself using your spatula.
8. 8
   Tap the skillet handle to pop the seam closed, then invert the omelette seam-side down onto a warm plate.
9. 9
   Heat olive oil in a 12-inch heavy skillet or cast-iron pan over medium heat until shimmering.
10. 10
    Add sliced onion and diced peppers, cooking for 8 minutes until softened and lightly sweet.⏱ 8 min
11. 11
    Stir in minced garlic, cumin, paprika, and harissa, cooking for 1 minute until fragrant.⏱ 1 min
12. 12
    Pour in crushed tomatoes with their juices and salt, stirring well to combine the sauce.
13. 13
    Lower the heat to medium-low and simmer uncovered for 10 minutes until thick and jammy.⏱ 10 min
14. 14
    Use the back of a large spoon to press six shallow wells into the simmering sauce.
15. 15
    Crack one egg directly into each well, keeping yolks intact and spacing them evenly apart.
16. 16
    Cover the pan with a tight-fitting lid and cook gently on low for 6 to 8 minutes.⏱ 8 min
17. 17
    Remove lid when egg whites are opaque and set, but the yolks still jiggle when shaken gently.
18. 18
    Scatter crumbled feta and fresh chopped herbs over the top before serving straight from the skillet.
19. 19
    Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl until uniform.
20. 20
    In a separate bowl, whisk buttermilk, eggs, vanilla extract, and melted butter until thoroughly combined.
21. 21
    Pour wet ingredients into dry ingredients and fold gently with a spatula just until barely combined.
22. 22
    Leave the batter lumpy with visible flour streaks and let it rest undisturbed for 10 minutes.⏱ 10 min
23. 23
    Heat a large nonstick griddle or cast-iron skillet over medium-low heat and lightly butter the surface.
24. 24
    Ladle 1/3 cup of batter per pancake onto the hot griddle, leaving space between each.
25. 25
    Cook for 3 to 4 minutes until bubbles pop and hold open on top and edges look matte.⏱ 4 min
26. 26
    Flip gently with a wide spatula and cook the second side for 2 minutes until golden brown.⏱ 2 min
27. 27
    Transfer to a warm plate and serve immediately with softened butter and pure maple syrup.