Heat up a frying pan and add the butter. If the butter soon starts to sizzle, the temperature of the pan is just right. Once the butter has melted, turn the heat to low.
Pour the egg mixture into the pan and stir the mixture in large circles to incorporate some air. When the omelette is mostly cooked, like in the photo, turn off the heat.
Fold the omelette into 3 and it's done.
The centre is so creamy when cut in half.
Fold the omelette twice when you're serving it over seasoned rice (garlic rice, ketchup rice, etc.). Then cut in half again to serve.
Story Behind this Recipe
I heard that if you add mayonnaise to an omelette, it makes it really fluffy.
This omelette is fully-flavoured even without salt and pepper! The trick to this recipe is to turn the heat to low after the butter has melted. If you patiently cook this omelette over low heat, it'll come out soft and fluffy.