Ingredients
3 eggs
pinch of salt
Pinch of pepper
1 tsp. olive oil
1 tbsp. unsalted butter
Preparation
Step 1Break eggs into a small metal bowl. Place salt and pepper (either black or white) nearby so they’re ready to add to the eggs after you beat them.Step 2Beat eggs vigorously with a fork until a mousse of tiny bubbles froths along the surface. While you heat a small nonstick pan over medium-high heat, sprinkle salt and pepper on eggs.Step 3When pan is very hot, add oil, then butter; tilt pan to coat surface evenly. Pour eggs into center. As they start to firm up, run a spatula (or the underside of a fork) under the edges, bunching mixture toward the center so the remaining liquid can cook.Step 4When egg is firm and nearly dry, fold over omelet with spatula. (With practice, you can fold the omelet by flicking the pan forward, then back.) Slide omelet onto a plate. Serve immediately.
