- 2 large eggs, lightly beaten
- Kosher salt, freshly ground black pepper
Heat oil in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper. Add eggs to skillet and cook, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Season with salt and pepper and top with red pepper spread.