Ingredients
- 4 large eggs
- Pinch sea salt and freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon scallions chopped
Instructions
- In a medium bowl, break the eggs, then whisk until the whites and yolks are combined. Season with a pinch of salt.
- Melt the butter over medium heat in an 8-inch nonstick skillet. Pour the beaten eggs into the skillet and reduce heat to low.
- Cook the eggs without stirring until the edges start to set, about 10 seconds. Use a spatula to push the cooked egg from the edge to the center of the skillet. Tilt the skillet if needed to let the uncooked egg flow to the outer edges. Continue until the uncooked egg thickens and fills the edges of the omelet.
- If you are adding any fillings, sprinkle them over one-half of the omelet. For cheese, give it about a minute to melt, then gently fold the omelet in half.
- Carefully slide onto a plate. Season with black pepper and garnish with chopped scallions.