1.Beat 4 large eggs, 1 tsp kosher salt, 0.5 medium minced onion, and 0.25 tsp ground black pepper in a bowl. Optionally add 2 tbsp minced bell peppers. Have 2 tbsp vegetable oil and a basting brush ready.
2.Heat a large non-stick skillet over medium heat, then reduce to medium low. Brush with oil. Pour in ⅓ of the egg mixture and spread into a thin rectangle. Cook for until set on bottom but runny on top.
3.Roll the egg from right to left with a spatula. Brush oil on the cleared area and move the roll to the right side.
4.Pour in half the remaining egg mixture to the left of the roll, extending it into a rectangle. Cook for until set.
5.Roll the omelet over the new layer from right to left. Brush oil and push back to the right.
6.Repeat with remaining egg. After final roll, cook , turning to brown all sides evenly.
7.Transfer to a cutting board. Let cool , then slice crosswise into ½ or ¾ inch pieces. Serve with rice.