- 2 large eggs
- 1 pinch salt
- 1 tablespoon butter
- Beat eggs and salt together in a bowl until blended.
- Melt butter in a non-stick skillet over medium-high heat until the foaming subsides. Pour eggs into the pan and cook, swirling the pan, until the eggs are set but still moist, 1 to 2 minutes. Use a rubber spatula to push in any rough edges.
- Turn omelet out onto a plate, folding it in half, or rolling it into a log.