Step 1

If you are filling your omelet with vegetables that require pre-cooking (such as onions or bell peppers), sauté/cook those first and then set aside.

Step 2

Crack the eggs into a small bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are completely combined and uniform.

Step 3

Heat the butter in an 8-inch nonstick skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.

Step 4

Pour the eggs into the skillet and let cook for 1 minute, without disturbing them. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top.

Step 5

Let the omelet continue cooking until the top is mostly set, reducing the heat to low if you feel that the bottom is browning too much before the top cooks to your liking. If needed, you can cover the pan with a lid to help the top cook through.

Step 6

Add your desired filling ingredients on one half of the omelet. Fold the other side over to fold the omelet in half. Slide it onto your plate and enjoy!