How to Make It
Crack eggs into a bowl and whisk until homogeneous. Season with salt and pepper (optional).
Heat an 8-inch nonstick skillet over medium heat. Add butter and cooked until foamy. Do not let the butter brown. Get all of your mise en place ready to go; plate, fillings, and eggs.
Add eggs and vigorously mix in the pan with your chopsticks while shaking the pan. Do this for a minute or two, until the eggs are creamy and no longer runny.
Look for the visual cue of the small curds still being tender and moist, but not watery.
Tilt the pan and gently roll the omelet to one side.
You can add your fillings like cheese or cooked vegetables to the middle of the omelet right before you roll.
Invert onto a plate and enjoy!