Collect the components of your omelet then place them within arm’s reach. Once the process begins, it will go fast! When everything (including your choice fillings) are prepped and ready to cook, set an 8" non-stick skillet over medium-high heat then allow pan to come to temperature.

Crack 3 eggs into a medium mixing bowl. Season with a pinch of salt and pepper then beat eggs with a fork or whisk until the egg whites and yolks are completely combined and mixture is a uniform, pale yellow.

Add 2 tsp of butter to the skillet then allow it to melt until foam subsides and the butter just barely begins to brown. Immediately pour in beaten eggs then allow to set on the bottom of the pan for a few seconds. Carefully move the cooked egg from the outside edges of the skillet into the center then allow the liquid egg to take its place. Swirl pan if necessary to keep an even coating along the bottom of the skillet. Continue until no liquid remains—about 1–2 minutes.

Once eggs have set, sprinkle cheese and additional filling on top of the eggs (½ cup of filling will do—overloading the omelet with ingredients will make it difficult to fold). Make sure to place the filling off to one side of the omelet then fold the other half over the filling.

Reverse your grip on the handle of the skillet so that you are holding it ‘underhanded.’ Tilt the skillet up and gently slide omelet out of the skillet onto a serving plate.

Top omelet with a little extra cheese and chopped herbs then serve while hot.