Separate the eggs and add the egg whites and salt to a mixing bowl.
Whisk until the eggs appear somewhat frothy, about 30-45 seconds.
Add the oil to a medium-sized, non-stick saute pan over medium heat, and allow to come to temperature. Then, pour in the egg whites...
Allow the mixture to sit, undisturbed for about 30-45 seconds. Reduce the heat to medium-low and begin working from the outer edges of the pan...
...using a silicone spatula, push the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan.
Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, fold the eggs so that any uncooked portions make contact with the bottom of the saute pan.