serves 1
2 eggs room temp           
pinch salt
 pinch pepper                                       
1 t fine herbs, such as parsley, chives,thyme,etc
1-2 t unsalted butter
optional fillings: grated cheese, bacon, ham, onions, peppers,etc.

Beat the eggs in a bowl adding the herbs and salt and pepper. Heat the omelet  pan (non-stick) over medium heat. Add the butter and let it melt. Don’t let the butter get too hot-it should sizzle but not brown. Tilt the pan in all directions to distribute the butter, then pout in the egg mixture- keeping the heat at medium. Tilt the pan again to distribute the egg mixture.
As the eggs begin to set at the edges, carefully push the cooked portion towards the center (i like to use a heat resistant small spatula) at the same time, tilt the pan, allowing any remaining raw egg to fill the space. Repeat. As soon as the omelet stops flowing, sprinkle the grated cheese or other fillings onto half the omelet- being careful not to overfill.
Cover with a lid for 30 seconds or less to hasten the cheese to melt. The egg mixture should still be a little moist -as there will be carry over cooking.
Using the spatula to fold the omelet in half and slide it onto the plate.  Sprinkle with fine herbs. Serve immediately and pass the pepper mill.