Crack 2 to 3 eggs into a bowl
Add a pinch of salt
Add a splash of milk or water if desired
Whisk until the mixture is fully combined and slightly frothy
Separate the egg whites and yolks for extra fluffiness if desired
Beat the egg whites until soft peaks form
Fold the yolks gently into the whipped whites
Heat a nonstick skillet over medium-low heat
Add butter and let it melt evenly
Pour in the egg mixture
Let the eggs cook undisturbed until the edges begin to set
Gently lift the edges and tilt the pan so uncooked egg flows underneath
Add fillings only after the omelet is mostly set
Fold the omelet carefully in half
Cook for another 30 to 60 seconds
Slide onto a plate immediately