In a medium bowl, crack the eggs and add a pinch of salt. Whisk vigorously until the eggs are frothy and well combined. This introduces air and makes the omelet fluffier.

Heat the butter in a non-stick skillet over medium heat until melted and foamy.

Pour the whisked eggs into the skillet, tilting the pan to ensure the eggs evenly coat the bottom.

Cook without stirring for about 1-2 minutes until the edges begin to lift from the pan.

Dot the cream cheese across one half of the omelet while it's still slightly runny on top.

Arrange the smoked salmon over the same half.

Once the bottom of the omelet is golden and the top is set but still creamy, carefully fold the omelet in half over the filling using a spatula.

Let it cook for another minute to ensure the cream cheese melts slightly.

Slide the omelet onto a plate and serve immediately