Ingredients

2 eggs, beaten
Salt and pepper
1 teaspoon unsalted butter

Directions

Season the eggs with salt and pepper. Heat the butter
in a 6- inch non-stick saute pan until it foams. Pour in your beaten eggs. Using a rubber spatula, pull the
cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan. When almost set, tap
the edge of the pan, opposite the handle, on the edge of the burner moving the egg down to the edge of the
pan. Tap to fold the egg over by one-third, then fold onto a small service plate.