For an easy omelet, gather 3 large eggs, 1 1/2 teaspoons butter, salt and pepper. To add items such as vegetables or cheeses, cut them into small pieces and reserve on a nearby plate. Add them to an omelet pan or other small pan, stir vigorously, and allow the egg to achieve a stable, fluffy form.
Soak the 3 large eggs in warm water for approximately five minutes, and allow the butter to achieve room temperature. Heat an omelet-sized, non-stick aluminum pan over medium-high heat. Crack the eggs into a bowl, add salt and pepper if desired, and stir with a whisk.
Add the contents of the bowl to the heated pan, continuing to stir the ingredients, this time toward the center of the pan with a rubber spatula. After a short while, the eggs start to become solid, but it may still be necessary to drain some excess liquid from the pan while keeping the eggs stable using the back of the spatula. Allow the omelet to cook another 10 seconds, fold over one-third, and slide it onto a plate. Fold the opposite third towards the center. Add any other ingredients to the center of the omelet before folding, allowing them to first heat through or melt before transferring the omelet to the plate.
Serve with the remaining butter melted on top, and or with a colorful garnish, such as freshly chopped chive.