Direction :

1. Beat the eggs until the yolks are broken up and the whites and yolks are nicely mixed — when you lift your fork or whisk from the bowl, they should stream down evenly. Season with a pinch of salt and freshly cracked pepper.
2. Line up your ingredients next to your stovetop.
3. Heat a 9-inch skillet over high heat. Add a nice pad of butter. The butter should sizzle gently and start skidding around the skillet. If it doesn’t, your pan isn’t hot enough—wait for it to gently sizzle before proceeding. If it starts browning instantly, your pan is too hot, and I would start over. (Just wipe out the butter and let the pan cool down for a little bit.)
4. Tilt your pan so that the butter coats evenly, then pour your eggs into the center. Let the eggs sit for 3 to 5 seconds or so. When you see the rim of the eggs begin to lighten in color, begin moving them in this sort of fashion: starting at 12 o’clock, drag the eggs down to the center, letting the uncooked egg fill the space behind the moved eggs. Repeat this at the 6 o’clock position, then the 9 o’clock, then the 3 o’clock. Repeat this movement, always starting from a different spot on the skillet, until you are no longer able to move the eggs. The whole process should take about 1 minute. Turn off the heat and remove pan from heat. Sprinkle onions and goat cheese over top. If your eggs look too soft for your liking on top, let the pan sit for a minute — the heat from the bottom eggs should be enough to cook them through.
5. When you’re ready to plate the omelet, run a spatula around the edges. Starting at one end, fold the edge into the center, rolling the omelet into a spiral. Gently ease the omelet out of the pan onto the plate. Let rest for a minute before eating.