- Crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.
- Heat some olive oil in a small frying pan on a low heat, and once hot, add the eggs and move the pan around to spread them out evenly.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, using a spatula, ease around the edges of the omelette, then fold it over in half.
- When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.