Once onions have turned slightly translucent, add egg mixture. Let eggs sizzle, wait a few seconds. Top eggs with crumbled chevre and basil. Move pan from left to right, shifting eggs around to settle for about 5 seconds.
Slightly raise handle of pan and swiftly jerk pan towards you, causing the eggs to be moved against the far side of pan. Repeat about 5 times, once per second, or until desired shape is formed.
Lastly, tilt pan high and hold the side with the eggs over burner for another 5 seconds or so. To get the omelette safely onto the plate, I cheat. This isn't fancy people, but it works! I place a large plate over pan and just flip it over -- honestly, it works for me every time!
I quartered the bulb of red onion - then sliced lengthwise .
Organic basil from Koinonia Farm in Stevenson, MD