Crack and whisk the Eggs gently in a bowl until the whites and yolks are just combined; do not overbeat — you want a uniform pale mixture with some texture.
Season the eggs with a small pinch of Sea Salt and a light grind of White Pepper, then give a final brief whisk to incorporate.
Heat a nonstick or well-seasoned skillet over low–medium heat and add a knob of Unsalted Butter; let it melt and foam but not brown, coating the pan.
Pour the eggs into the hot pan and, using a fork or silicone spatula, stir continuously with small circular motions while shaking the pan so the curds form evenly.
As the eggs begin to set but remain slightly runny on top, stop stirring and let the surface smooth for a few seconds so the omelette develops a cohesive outer layer.
Tilt the pan away from you and use the spatula to fold or roll the omelette into a tight cylinder (or fold into thirds), using the heat to finish cooking the center gently.
Slide the omelette onto a plate seam-side down and serve immediately — it should be tender and just cooked through, with no browned exterior.
