Crack 2–3 eggs into a bowl
Add 1–2 pinches of salt and black pepper
Whisk until the yolks and whites are fully combined
Optional: add 1–2 tbsp milk or water
Heat a nonstick skillet over medium heat
Add 1–2 tsp butter or oil and let it melt and coat the pan
Pour in the eggs
Let them cook without stirring until the edges begin to set
Gently stir or push the eggs toward the center to form curds
When mostly set but still slightly glossy on top, add fillings (optional) to one side
Fold the omelette in half
Cook 30–60 seconds more until the center reaches your preferred doneness
Slide onto a plate and serve immediately