Crack eggs and beat with a fork. For added pizazz use an immersion blender and blast eggs until very frothy. Add a pinch of salt and a few turns of black pepper to eggs and stir.
Melt butter in an 8 inch omelette pan on low for 1 minute until melted. Swirl butter around pan until well coated.
Pour eggs into hot pan. Let sit for 1-2 minutes. When you can, slide a spatula under the eggs and flip like a pancake.
Sear that side for about 5 seconds, then flip again.
Remove from heat. Add shredded cheese to one side of omelette. Fold eggs in half so it is 1/2 moon shape. Cover with a lid (any will do) for about 1-2 minutes until cheese is melted.
