Beat the eggs with a fork or whisk until frothy. Season to taste with salt.
Heat a pan first, then add the fat and then reduce the heat. Pour in the egg and let it set. Pan a little. The omelette is now baked on one side. When the top is no longer runny, remove the omelette from the pan and fold it up. The inside of the omelette should remain as soft as scrambled eggs.
Serve the natural omelette or fill it with vegetables, smoked fish, crabs, mushrooms, meat strips or ham.
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