¼ teaspoon salt
¼ teaspoon pepper (or more)
2 tablespoons butter
2 tablespoons grated cheese
Beat the eggs with the salt and pepper until the yolks and whites are fully incorporated.
Heat a skillet over high heat with the butter.
Once the butter has foamed up, pour in the eggs.
Turn the heat down to medium-high.
Use a fork or a thin spatula to lift the edges of the egg as they cook, letting the raw egg run underneath.
Continue moving the egg around this way and shaking the pan occasionally until the top is almost set.
Sprinkle the cheese over half the omelet. (Now is when you would add any other fillings you like, too.)
Use the fork or spatula to gently lift the other half of the omelet and fold it over the cheese.
Roll the omelet out of the pan and onto a plate.