A classic cheese omelet is fluffy, golden, and simple—perfect for breakfast. Aim for 2-3 eggs per serving. Here's what you need and how to nail it:

**Ingredients** (for 1 omelet):
- 2-3 large eggs
- 1/4 cup shredded cheese (cheddar, Swiss, or your fave)
- Salt and pepper to taste
- 1 tbsp butter or oil
- Optional add-ins: Finely chopped ham, spinach, onions, or herbs

**Steps**:
1. **Prep**: Crack eggs into a bowl, add a pinch of salt/pepper, and whisk vigorously for 30-60 seconds until frothy (this incorporates air for fluffiness). No milk needed—eggs alone work best.

2. **Heat pan**: Use a non-stick skillet (8-10 inches) over medium-low heat. Melt butter until foaming but not browning (about 1 min).

3. **Cook eggs**: Pour in eggs. Let sit 10-20 seconds until edges set. Gently swirl pan to distribute, then use a spatula to lift edges and tilt pan so runny egg flows underneath. Cook 2-3 min until mostly set but top still moist (don't flip!).

4. **Add cheese**: Sprinkle cheese evenly over half the omelet. Add any extras to that side. Cook 30-60 sec until cheese melts.

5. **Fold & serve**: Loosen edges with spatula, fold unfilled side over the cheese half. Slide onto plate. Let rest 1 min if needed. Total time: ~5-7 min.

Pro tip: Medium-low heat prevents browning/overcooking—patience is key for tenderness. Enjoy!