A classic French-style omelette is an excellent beginner recipe: few ingredients, gentle technique, and quick to make. Use 2–3 eggs for a single serving.
Whisk eggs with a pinch of salt until uniform. Heat a small nonstick skillet over medium-low heat and melt a teaspoon of butter until foamy. Pour in the eggs and let them set at the edges. Gently tilt the pan and use a spatula to push set edges toward the center, allowing uncooked eggs to flow outward.
When mostly set but still slightly moist on top, add a small amount of filling (grated cheese, herbs, or sautéed vegetables). Fold one third of the omelette over the center and slide it onto a plate seam-side down.
Quick checklist:
Serve immediately with mixed greens or toast. Once comfortable, try variations with different cheeses, spinach, mushrooms, or smoked salmon.