2 eggs, at room temperature
Salt and pepper
1 tablespoon clarified butter 
Pinch of chopped chives, for garnish (optional)
- In a small bowl, beat eggs with fork until well combined but not frothy. Season with salt and pepper.
- Preheat a nonstick skillet or omelet pan over medium heat. When pan is hot, add clarified butter, swirling it around to coat entire pan. When butter begins to sizzle, add eggs.
- Quickly shake pan back and forth with one hand to keep eggs from sticking to pan. Simultaneously, use a fork to whisk eggs in a circular motion, careful not to scrape the pan. When eggs begin to coagulate on bottom of pan and resemble moist scrambled eggs, stop shaking and tilt pan down, letting omelet slide to pan's edge. Use a fork to fold one side of omelet (closest to handle) over center. Fold other side over center. Tilt omelet off of pan and carefully onto a plate, so its folded sides are hidden. Garnish with chives if desired.
Makes 1 omelet.
- Eggs, Breakfast/Brunch