1. Crack 2-3 eggs into a medium high-sided bowl or transfer to cup attachment of a milk shake machine. (For an even puffier omelette, separate the eggs, whip the whites until soft peaks form, and fold egg whites into beaten yolks.)
2. Beat eggs with handheld mixer (or in a milk shake mixer, as pictured) on high speed until eggs are pale, frothy, and have tripled in volume, about 2 minutes.
3. Swirl vegetable oil in an 8-inch nonstick skillet over medium heat to coat sides. Pour in eggs and let sit until they begin to set on the bottom of the skillet, about 20 seconds.
4. Season with salt and vigorously shake the skillet back and forth to distribute the eggs, knocking them off the edge of the skillet; continue shaking over medium-high heat for about 1 minute and 30 seconds.
5. Using a flick of the wrist (or a rubber spatula), flip the omelette and cook until set on other side, about 30 seconds.
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6. Top it with a slice or two of american cheese, slide omelette onto a plate, and fold in half using your fingers as a guide.
