To make a basic omelet, follow these steps:

1. Prepare the eggs:
   Crack 2 to 3 large eggs into a bowl. Add a pinch of salt and pepper, and optionally 1-2 teaspoons of water to make the omelet fluffier. Beat the eggs lightly with a fork or whisk until well combined but not overly frothy

2. Heat the pan:
   Use an 8-inch nonstick skillet for 2 eggs or a 9-inch skillet for 3 eggs. Melt about 1 tablespoon of unsalted butter (or a mix of butter and oil) over medium-low heat. Swirl to coat the entire surface of the pan

3. Cook the eggs:
   Pour the beaten eggs into the hot pan. Let them sit undisturbed for a few seconds until the edges start to set. Then, gently pull the cooked eggs from the edges toward the center with a heatproof spatula, tilting the pan to let uncooked eggs flow to the edges. Continue this until the eggs are mostly set but still slightly runny on top (about 1-2 minutes)

4. Add fillings (optional):
   When the eggs are about 75% set, add your choice of fillings such as grated cheese, chopped herbs, sautéed vegetables, or cooked meats on one half of the omelet. Avoid overfilling

5. Fold and serve:
   Fold the omelet in half over the fillings using the spatula. Slide it gently onto a plate, seam side down. You can optionally add a bit of butter on top for extra flavor and gloss

6. Serve immediately to enjoy a moist, fluffy omelet.

This entire process typically takes 3 to 4 minutes from start to finish

. Summary:

• Beat eggs with salt, pepper, and optional water
• Melt butter in a nonstick pan over medium-low heat
• Pour eggs in, let set, then gently push cooked edges inward
• Add fillings when eggs mostly set
• Fold omelet and slide onto plate
• Serve hot

This method yields a tender, fluffy omelet without browning or overcooking the eggs