Instructions:
1. Crack the eggs into a bowl and whisk them until the yolks and whites are well combined. You can add a splash of milk or water to make the omelette fluffier if desired. Season with salt and pepper according to your taste.
2. Heat a non-stick frying pan over medium heat. You can add a small amount of butter or oil to the pan if you prefer, although it's not necessary if using a non-stick pan.
3. Pour the beaten eggs into the pan and let them cook undisturbed for a minute or so, until the edges start to set.
4. Gently lift the edges of the omelette with a spatula and tilt the pan to allow any uncooked egg to flow underneath. Repeat this process around the edges until most of the runny egg has been cooked.
5. Once the top surface of the omelette is mostly set but still slightly runny, add your desired fillings on one side of the omelette.
6. Using the spatula, carefully fold the other side of the omelette over the fillings, creating a half-moon shape. Press down gently to seal the omelette.
7. Cook the omelette for another minute or so to allow the fillings to warm up and the cheese to melt if you're using it.
8. Slide the omelette onto a plate and serve hot. You can garnish it with fresh herbs or additional grated cheese if you like.
