To make an omelette, beat 2 large eggs with a pinch of salt until frothy. Heat 1/2 tablespoon of butter in a small non-stick skillet over medium heat until melted and bubbly. Pour in the eggs and reduce to low heat. As the eggs cook, pull the cooked edges toward the center with a spatula to let the uncooked eggs flow underneath. When the eggs are nearly set and slide easily in the pan, flip the omelette over briefly, then turn off the heat. Add cheese or other fillings, fold the omelette in half, and slide it onto a plate to serve.

Key steps:

• Beat eggs with salt until frothy.
• Heat butter in pan then pour eggs in.
• Cook gently on low heat, pulling edges in.
• Flip the omelette once almost set.
• Add fillings like cheese, veggies, or ham.
• Fold and serve immediately.

Optional fillings include cheese (mozzarella, cheddar, Swiss), sautéed mushrooms, spinach, bell peppers, or ham. Garnish with fresh herbs like chives or parsley for extra flavor.