Classic Omelette | Fluffy & Quick

Crack the eggs into a bowl, season with salt and pepper, add 1 tablespoon of water, and whisk the mixture with a fork.

Melt 20 g of butter in a pan over low heat. It should not brown. As soon as the butter starts to foam slightly, pour in the egg mixture.

Using a flat spatula, push the mixture from the sides of the pan towards the center. As soon as the mixture no longer runs in the pan, but is still slightly liquid on the surface, spread the prepared filling evenly over the developing omelette.