Separate egg whites and yolks. Add 1-2 pinches of salt to the yolks.

Add 1 tbsp sugar to the egg whites and whisk until stiff peaks form. If whisking manually, ensure the foam is stable by flipping the bowl upside down without it spilling.

Add half of the whisked egg whites to the yolks and mix gently.

Heat a pan on low heat and coat it with a small amount of cooking oil. Pour the yolk mixture into the pan and shape it into a round form.

Top the yolk mixture with the remaining whisked egg whites, spread evenly, cover with a lid, and cook for 4-5 minutes on low heat.

Add a small amount of butter around the edges of the omelette and let it seep underneath.

Fold the omelette in half to create a crescent shape.

Alternatively, transfer the cooked omelette to a plate, cut it in half, and stack the halves.