i'm not good at omelettes. never have been. i just couldn't understand it. thankfully, the bonne femme helped me out and voila! an omelette!
2 large eggs
salt and pepper, to taste
1 t unsalted butter
2 T finely crumbled feta at room temp
1 t of fresh dill
2) heat a 7-inch nonstick skillet over medium-high heat. melt the butter in the skillet until hot, but not brown. add the eggs to the skillet. shake the pan back and forth while using a fork held with the tines parallel to the pan to gently stir the eggs (the fork should not scrape the bottom of the pan). when the eggs are nearly cooked but still wet, stop stirring or you will tear the omelet; continue cooking until the eggs are set. tilt the pan and use the fork or a spatula to gently roll the omelet starting from its top edge. if you prefer your omelet more well-done, leave it in the pan for a few moments more.
3) roll the omelet out of the pan onto a plate, seam side down. cut a slit down the center of the omelet and fill it with the cheese and dill. serve!