Thomas Keller Omelette

 From Thomas Keller's Masterclass Kevin made this today for breakfast. With his own spin on it stuffing it with cheddar cheese and crispy chopped bacon topped it with chives.

• 3 eggs
• 100 grams beurre pommade*
• 25 grams crème fraiche
• 2 tablespoons fines herbes (equal parts parsley, chives, and tarragon, minced)**
• Kosher salt
• Maldon sea salt

*Butter brought to room temperature so that it is soft, almost like the texture of mayonnaise.

1. Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a beaker. Use an immersion blender to blend and pass the mixture through a chinois (mesh strainer).
2. 
   
3. Brush the pan with beurre pommade and set over the lowest possible heat. Pour the eggs into the pan until the eggs begin to set at the edge of the pan. 
4. 
   
5. Transfer to the 250°F oven until the egg begins to set and thickens but not fully set, about 3–4 minutes.
6. 
   
7. Spread crème fraiche down the center of the omelet, followed by a sprinkling of fines herbes and finishing salt. Begin by rolling one edge of the egg to the center. Continue rolling until you are able to slide the omelet out of the pan onto a serving plate with the seam side down.
8. 
   
9. Brush lightly with beurre pommade for sheen, and complete with additional fines herbes and finishing salt.