Yield: 1 Serving
Time: 10 minutes
⅛ teaspoon salt
1 teaspoon butter
Crack the eggs into a mixing bowl and add the salt. Whisk until the eggs are a pale yellow color and there are no lumps or white strings from the egg white. Set the eggs aside while you heat a 9-inch non-stick skillet over medium heat. Add the butter and tilt your skillet in a circular motion so the butter reaches the entire pan.
Pour the eggs into the center of the pan and use a silicone spatula to move the eggs around until they begin to set. This will not take more than 10 seconds. Once the eggs begin to set, use your spatula to loosen the edges of the egg mixture while simultaneously tilting your pan to allow uncooked eggs to flow to the edge. This will help cook all the eggs through without browning them.
Add your filling to the center of the omelet use your spatula to lift one side of the omelet and fold it over one-third of the remaining omelet. Repeat this on the other side. Alternatively, you can add filling to one half of the omelet and fold the other half over the filling. Slide the omelet onto a plate and garnish as desired.