Instructions

1. 1
   Loosely beat the eggs. Season the mixture with some salt and pepper.
2. 2
   Heat a frying pan. Add oil and a small amount of butter when the pan starts to get hot. Enough to coat the pan entirely, but no more. Remove any excess oil.
3. 3
   Let the pan get as hot as you can, without burning the butter, and keep the flame high.
4. 4
   Pour the egg mixture into the pan and quickly tilt the pan to let it spread around the bottom.
5. 5
   With a spoon or spatula, pull the solidified edges towards the center and tilt the pan to let the egg mixture fill the gap again. Keep repeating this (quickly) until there's not enough liquid egg left to fill the gap. The top of the omelette should still be liquid.
6. 6
   Turn the heat down a little lower to fold the egg. Use a spatula to pry the edges loose from the pan. When the omelette is completely loose from the pan. Fold one part over the other. You can fold half of the omelette over the other half, or fold one third of the omelette inwards and then fold the remaining flap over that, to create a thicker, less wide omelette.
7. 7
   Slide the omelette onto the plate.