Whisk 2 eggs vigorously with a pinch or two of salt.

Heat a 10-inch cast-iron skillet over medium-high heat. Add a good amount of butter.

Pour the eggs into the skillet and turn the heat down to medium-low.

Once the eggs are almost set, add your fillings.

Flip the empty half of the omelet over the fillings.

Cook until the cheese is melted and the eggs are set.

Omelet fillings:

Raw-milk sharp cheddar cheese

Bacon or sausage

Sautéed onions, mushrooms, and red bell peppers