To make best low carbohydrate omelet you’ll ever eat, you need an old fashion milk shake machine (with a metal cup and stirring rod – a blender won’t work), a large 14-18” Teflon frying pan, organic eggs, salted butter, and a large plastic or rubber spatula. Take 2 eggs (just 2 eggs, you want a thin egg mixture in the pan) and blend them for 5 minutes in the milk shake machine, until they are super frothy. Add 4 tablespoons of butter (this is a ton or butter) to the pan, and brown the butter on medium heat. As soon as the butter is brown, add the egg mixture and turn the heat down to low. Keep tilting the pan to get the egg mixture to spread out evenly over the bottom of the pan. Let the egg mixture cook in the pan until is about half cooked through, 5-10 seconds, once the mixture is evenly spread on the bottom of the pan.. The egg mixture should still be slightly foamy on top. Flip the omelet in half. Let the omelet sit in the pan for another 5 seconds. Slide the omelet onto a plate. You don’t need ham or cheese.