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1.
Use two or three eggs per omelette. Beat the eggs lightly with a fork.
Melt the butter over medium-low heat, and keep the temperature low and when cooking the eggs so the bottom doesn’t get too brown or overcooked.
2.
Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
3.
Fold the omelette in half. Slide it onto a plate with the help of a silicone spatula.