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Set an 8 in (20 cm) nonstick skillet on the stove and put 1 tablespoon (14.8 ml) (14 g) of unsalted butter into it. Turn the burner to medium-high and tilt the pan a little so the butter coats the skillet as it melts. You could also use a seasoned carbon steel pan. Bring your serving plate over to the skillet. Slowly tilt the skillet up and over the plate so the rolled omelette lands on the plate seam-side down. Serve the omelette while it's hot. You could garnish it with more fresh herbs if you like.
Melt 1 tablespoon (14 g) of butter in a nonstick skillet over medium-high heat. Slide the rolled omelette onto a plate so the seam is facing down.