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1
If the filling you plan to use is cooked, either heat it up in the omelet pan with a little butter or olive oil and then turn it out onto a small dish and keep it in a warm spot, or heat it briefly in the microwave.
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2
If youre dealing with raw ingredients that need cooking, use a separate pan, and have everything cooked and ready to go as you start your omelet.
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3
When youre ready, heat the butter in the omelet pan over medium high heat.
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4
Meanwhile, quickly crack the eggs into a small bowl, season with a good pinch of salt and several grindings of pepper, and beat with a fork until the yolks and whites are just blended.
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5
The butter in the pan should be hot and sizzling, and as the large bubbles start to subside, youll know youre ready to go.
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6
Pour the eggs in, and let them set for just 10 seconds.
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7
With the flat of your fork against the bottom of the pan, vigorously move the mass of eggs all around.
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8
Let them set again for just another few seconds, and then with the tines of the fork pull the parts of the egg that have set around the rim toward the center, and tilt the pan slightly so that the uncooked, liquidy parts flow onto the bare spots and set.
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9
This whole process should take only about 1 minute.
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10
Now spoon the filling across the center of the eggs, and give the pan a very firm jerk or two, so that the egg mass at the far edge of the pan flips forward onto the filling (you can nudge it with a spatula if it needs help).
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11
Turn the omelet out onto a warm plate, letting the filled part settle on the plate first, and then tilt the pan further and flip the remaining, uncovered part over the top.
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12
And, voila, you have a perfect omelet.
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13
And if it isnt quite perfection, tant pis.
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Only you will knowand it will taste delicious.
