2 fresh eggs
1-2 teaspoons butter or ghee
Heat a small, very well-seasoned cast iron pan or non-stick skillet over medium heat. Add butter or ghee.
In a small mixing bowl, scramble eggs well, whipping with a fork or whisk. Season with a bit of salt and pepper if desired.
Pour mixture into the pan and immediately begin to stir, bringing cooked portion of the eggs to the center.
Lift the cooked portion from the edges and tip the pan, allowing unset portion of the eggs to slip to the edge. When there is no longer enough uncooked egg mixture to pour to the edges, but the eggs still appear very wet, cover with a lid, and turn off the heat.
Allow to sit for about 30 seconds to one minute.
Fold the omelet into thirds and slide it onto a plate. Top with desired assortment of ingredients if you choose.