Crack 2 to 3 eggs into a bowl
Add a pinch of salt
Whisk until fully blended and slightly frothy
Heat a nonstick skillet over medium-low heat
Add 1 to 2 tablespoons of butter
Let the butter melt and coat the pan
Pour in the eggs
Stir continuously with a spatula while gently shaking the pan
Stop stirring when the eggs are still slightly soft and creamy
Tilt the pan and smooth the omelette into a neat oval shape
Fold one side over the center
Roll or fold the omelette onto a plate
Serve immediately