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... "perfect" omelettes. It needn't be expensive, just completely unscratched AND I always
use a frying pan with sloping sides.
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When it first starts to cook, I lift the edges all the way around with the spatula (letting the
excess egg flow underneath to cook) while giving the pan small but vigorous shakes and
circular motions. Keep doing this, sliding the spatula further and further towards the center
and, hopefully, the omelette will "break" free of the pan (you can slide it around in a circle
at that point -- as you may have seen them do for "miracle" frying pans on TV).
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THEN focus on your fillings.
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My omelettes used to suck, mainly because I was using a straight-walled frying pan that
was badly scratched and I wasn't working the omelette to the "break-free" point early in
the cooking process.
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Now? One of the things I had to "pass" in cardiac rehab was exhibiting safe proficiency in
the kitchen (since I basically live alone). I had to cook something and I chose an omelette.
I had told some of the therapists that I was a pretty good cook, so I was showing off a
little. This is so cool -- I cooked one of the best-looking omelettes I've ever cooked in my
entire LIFE!!!
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The kitchen had sent up WAY too much ham AND cheese, but the therapist encouraged
me to use it all... as otherwise it would have been thrown out (that massive amount of
filling made the perfection of the final product even more amazing). However, it also
meant WAY too much sodium for me to eat it. I kept encouraging the therapists present
in the therapy room to have some, but they ALL politely (and kindly) professed to be full.
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One of the therapists told me later that I hadn't been out the door for 3 seconds before
they ALL descended on that omelette like starving wolves on a straggling deer (like
Walking Dead zombies on a straggling Otis).
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A good nonstick pan is the key, though. Without it, a good omelette is difficult to make.
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