Total time 5 min
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.