Chinese New Year's Omelet

Whisk the eggs in a medium bowl with the salt and pepper. Mix the water chestnuts, scallions, and sesame oil into the eggs.

Heat the vegetable oil in an 8-to-10-inch non-stick skillet over medium-high heat. Pour the egg mixture into the pan. Let the eggs begin to set, then gently stir the middle of the omelet a couple of times with a fork and cook for 1 to 2 minutes. Cover the omelet and cook over medium-low heat for 2 minutes more, or until the eggs are almost set. When the omelet is almost set, carefully flip it over onto a flat plate larger than the pan, then slip the omelet back into the pan to cook the other side for another minute.

Invert the omelet from the pan to a plate, slice it into wedges, and serve immediately.