Cheddar Cheese Omelet

Whisk eggs, salt and pepper to taste in a small bowl until just blended; set aside.

Heat butter in an 8-inch nonstick skillet over high heat; tilt skillet so that melting butter covers the bottom of the pan.

Pour in beaten eggs; tilt pan so eggs cover the bottom. Cook without stirring until bottom of eggs begin to set, about 30 seconds. Sprinkle grated cheese evenly across eggs.

Tip pan upward at a slight angle and jerk handle sharply toward you to slide eggs toward the far side of the pan. Free any stuck egg with spatula. Cook, moving pan back and forth, until eggs cook to desired degree of doneness, 3 minutes for runny omelet, or 5 minutes for dry omelet.

To serve, grasp pan handle with your palm facing upward. Place lip of pan next to a serving plate; flip pan quickly over on top of the plate. Gently tuck in any misshapen areas with fork.