Use 2 to 3 fresh eggs per omelette
Add a pinch of salt and a little black pepper
Whisk the eggs until fully blended and slightly frothy
Heat a nonstick pan over medium-low heat
Add butter and let it melt without browning
Pour in the eggs and let them set gently
Stir lightly at first to create soft curds
Stop stirring when the top is still slightly runny
Add fillings sparingly for a better texture
Use cheese, herbs, cooked vegetables, or ham
Fold the omelette carefully into a half-moon
Cook briefly until just set and still tender
Slide onto a plate immediately
Serve hot for the best flavor and texture