will you share your omelet recipes?

[anomaly13]

not just ingredients but how you actually make one. I have tried and it eithers ends up as a scramble or more of a fritatta with a brown bottom. Why can't I make them like they do in restaurants?

[~ Wonderful Life ~]

Here's how I make a 2 egg omelet:

mix eggs and add 1 tbs of water
pour into skillet and cover
leave it for a few min
take cover off, scrape the top with a spatula, lift a corner and let the uncooked egg flow below the cooked part and cover again.
leave to cook for a few more min
Add the ingredients (I usually use cooked broccoli & cheese, or just cheese, and when its on hand some cut up ham), fold in half, take off the heat, cover and let sit a few more min

Sometimes I'll flip it if it needs to sit a few more min to cook so the bottom doesn't get brown.

I usually keep the heat pretty low and cook it slow. For a larger omelet, I may have to scrape the top a couple of times.

[Ola_]

I usually flip my omelletes once the bottom is set. Then I put the toppings on, let the second side cook a bit (it usually doesn't need much time), fold and slide onto a plate.

[JamieCatheryn]

Start with a hot cast iron pan, beat the whites til a little fluffy then add the yolks and beat them in, put lots of butter in the pan, pour the egg in and lower the heat to medium. Cook until the bottom of it is cooked (patience!), add cooked fillings (peppers, meat, spinach, mushrooms, salt, whatever else). Fold it over, and let the uncooked egg flow where it will and cook a minute more. Turn the whole thing over, add cheese, and it's done.

Speaking of restaurants, I had omelets in Wisconsin once and with 2 categories of fillings (meat and veg), cheese was listed as a vegetable.

[Bea]

You can't go wrong with this 'how to' from Delia Smith. She's the British modern day Julia Child who did amongst many other tv shows, one on 'basic' cooking.

This LINK is how to make an omlete. You will not go wrong if you follow her instructions

My husband raves how I make a perfect omlete. The best he's ever had. It's not me...it's Delia!

Our favourite filling is diced tomato and feta cheese.

When it comes to the rolling it out the pan. Start the roll with a spoon when you've got the pan at a 45 degree angle then tip it more while 'chasing' the roll with a wooden spoon. The whole thing will rol onto the plate in the most professional looking omlete you ever saw. If you don't like any runny to your egg, pop it in a warm over for 5 minutes before serving.

[erratum]

I used to use the slow and low way, but this video of Julia Child totally changed my preferred method: http://www.youtube.com/watch?v=LWmvfUKwBrg
Its super simple and it makes perfect french-style omlettes.