Step 1

Crack the eggs into a small bowl, add salt and a few turns with a pepper grinder. Use a fork to vigorously whisk the eggs until they are one solid yellow color.

Step 2

Set a saute pan (ideally a nonstick one) that'`1s 8 to 10 inches across over medium heat. Add the butter and let it melt, tilting the pan this way and that so it coats the entire bottom of the pan and up the sides a bit.

Step 3

When the pan is hot, pour in the eggs and let them settle for 10 seconds until the bottom cooks a bit. Using a rubber spatula, stir the eggs in the pan a few times. Then, let the eggs settle, tilting the pan to help the raw parts spread to the edges. Use a rubber spatula to lift the edge of the omelet in one spot and tilt the pan so the liquid parts drift into the bare spot and set. Do this in 4 or 5 places around the perimeter of the omelet until the top is nearly cooked. Sprinkle the cheese over the eggs and remove from heat. If the eggs don’t look quite done and the cheese needs to melt a little longer, put a lid over the pan for about 30 seconds.

Step 4

Use a rubber spatula to lift one edge of the omelet and fold it over, so it forms a half moon. Lift the pan off the stove, tilt it, and slide the omelette onto a plate.