Summarize the following:
Crack as many eggs as you'd like into a small bowl or dish. Then, sprinkle in salt and pepper according to your taste. Take a whisk or a fork and beat the eggs until the mixture is a uniform yellow color. Whisk for at least 10 seconds so the omelette is consistent in texture. You could also flavor the omelet with dry seasonings of your choice. Sprinkle a little curry powder or cajun seasoning, for instance. Set an 8 or 9 in (20 or 23 cm) nonstick skillet on the stove and turn the burner to medium-low. Put 1 teaspoon (4.9 ml) of oil and 1 teaspoon (4 g) of butter into the pan so they melt and coat the bottom of the skillet.  Use your favorite oil, such as vegetable, sunflower, canola, or olive oil. The oil prevents the butter from burning in the skillet. If you prefer, you could use all butter or all oil instead. Leave the eggs to cook for about 20 seconds before stirring the edges of the skillet with a rubber spatula. Scoot the curds along the edges towards the center of the skillet. Then, tilt the skillet so the egg mixture runs to the empty edges of the skillet. Cook the omelette until it's set, but still slightly glossy on top. This should take about 1 minute.
Whisk 2 or 3 eggs with salt and pepper. Melt 1 teaspoon (4.9 ml) of oil and 1 teaspoon (4 g) of butter in a skillet. Cook the omelette and tilt the pan mixture until the omelette's almost set.