In a small bowl, beat the eggs with a whisk until well blended and fluffy.

In an 8-inch nonstick sauce pan over high heat, melt the butter. Pour the eggs into the pan and stir with a rubber spatula until the eggs begin to firm up. Season with salt and pepper and allow the omelette to cook without stirring for about I minute, until the bottom is golden brown and the top is almost set. Using a spatula, loosen the edges of the omelette, then flip the omelette over and cook the top for a few seconds.

Slide the omelette onto a plate, add the Creole sauce, and fold the omelette in half over the sauce. Serve at once.