You should use a small pan — six inches is ideal. This six inch Made In pan is the perfect pan for a one egg omelet.

Take an egg. Crack it into a bowl. Add salt and pepper (I like to add a little chile oil, chile crisp, or crushed red pepper — up to you). Stir vigorously.

Warm some olive oil or butter over medium heat, get it nice and hot. Pour in the egg. It’ll cook really fast (it’s only one egg!). Get a big handful of whatever kind of grated cheese you want (Monterey Jack is my go-to — its melting power is supreme), and put it on half of the egg circle. When the egg loses most of its liquidity, use a spatula to lift up the cheeseless side and bring it to the cheesy side. Turn off the heat; let it sit for a minute or so in the pan to finish.

Now, try the omelet. Bask in the glory of being able to taste the cheese (if you’re lucky, you may even have some crispy cheese edges). See if you can ever go back to a three-egg diner omelet.

— Recipe courtesy Kate Bittman