Here's how I make a 2 egg omelet:<br><br>
mix eggs and add 1 tbs of water<br>
pour into skillet and cover<br>
leave it for a few min<br>
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.<br>
leave to cook for a few more min<br>
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<br><br>
Sometimes I'll flip it if it needs to sit a few more min to cook so the bottom doesn't get brown.<br><br>
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.
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.<br><br>
Speaking of restaurants, I had omelets in Wisconsin once and with 2 categories of fillings (meat and veg), cheese was listed as a vegetable.
You can't go wrong with this 'how to' from <a href="http://en.wikipedia.org/wiki/Delia_Smith" target="_blank">Delia Smith</a>. She's the British modern day Julia Child who did amongst many other tv shows, one on 'basic' cooking.<br><br>
This <a href="http://www.deliaonline.com/how-to-cook/eggs/how-to-make-an-omelette.html" target="_blank">LINK</a> is how to make an omlete. You will not go wrong if you follow her instructions<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><br><br>
My husband raves how I make a perfect omlete. The best he's ever had. It's not me...it's Delia!<br><br>
Our favourite filling is diced tomato and feta cheese.<br><br>
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.
I used to use the slow and low way, but this video of Julia Child totally changed my preferred method: <a href="http://www.youtube.com/watch?v=LWmvfUKwBrg" target="_blank">http://www.youtube.com/watch?v=LWmvfUKwBrg</a><br>
Its super simple and it makes perfect french-style omlettes.