Start by cracking 2-3 eggs into a medium-sized bowl. Make sure no shell pieces fall in. Add a pinch of salt and pepper to season the eggs to your taste. If you prefer your omelet to be a bit fluffier, you can add a splash of milk or water to the egg mixture.

Take a non-stick skillet, preferably medium-sized, and place it over medium heat on the stove. You don't want the pan to be too hot, or the eggs will cook unevenly and potentially burn. Once the pan is warm, add a small knob of butter or a tablespoon of oil. Swirl the pan gently to make sure the butter melts evenly and coats the entire surface.

With your pan heated and ready, pour the whisked egg mixture into the center. Immediately, you should see the edges of the eggs begin to set as they come into contact with the hot surface. As the eggs start cooking, you can tilt the pan slightly in different directions, letting any uncooked egg run towards the edges.