Why is adding a pinch of salt recommended when seasoning raw eggs for an omelette?

It helps the proteins bind less tightly, leading to a softer, more tender final texture.

Seasoning eggs with salt at the very beginning of the preparation process is a technique aimed at manipulating the protein structure of the egg before cooking begins. Salt works by interfering with the natural bonding process of myosin, a protein found in muscle tissue (and present in eggs). By encouraging the proteins to bind less cohesively as they cook, the final structure is less tight, resulting in a noticeably softer and more tender product when compared to unsalted eggs. Conversely, adding pepper too early is often advised against because the larger spice particles do not incorporate evenly and tend to settle and pool unattractively at the base of the omelette before it is folded.