Diner-style scallion and cheese omelet

Crack three eggs on the rim of the bowl; preheat the skillet with water in it so it holds at the boiling point of water.

Salt the eggs before cooking so they season evenly, retain moisture and stay tender.

Dump out the water, add a little butter and let it foam up the sides of the pan.

Add the eggs; with a spatula, pull the edges in and let the loose egg run around the outside, without agitating much, for larger curds and a little browning.

Sprinkle the cheese over one side; make sure the omelet slides, and leave a little looseness inside for carryover cooking.

Slide half onto the plate and flip the other half over it.

Rest a couple of moments so the cheese melts and the inside sets.