Tips on making omelets

[JustJulia]

I love omelets! Some people fill theirs with meat, veggies, and cheese, cooking the eggs and then putting everything in the middle. I don't make mine this way. I whisk the eggs with the herbs and seasonings, saute the meat and veggies in some butter, then add the eggs. I roll the pan a bit and lift the sides to get the raw eggs to run underneath. When everything is just set, I add cheese, and then fold it out onto a pan. I hate runny eggs, so everything has to be completely set.

[sgresident]

I use my smallest non-stick skillet(about 6 inch pan) get it hot, but not too hot. put in a pat of butter. add the eggs. don't have the heat too high. put a cover on it for a little while. let it get slightly set, pour on my add ins..my kids like bacon and a little cheese. put the lid back on. let the mixture get a little more set. flip half of the mixture over on top(the inside should still be slightly loose). put the lid back on for a minute. uncover, flip the omelet over. cover for a quick 30 seconds or so. uncover and serve. your omelet should have a slight bit of brown on the sides and be fluffy this way. I use 3 eggs. and about 5 pieces of bacon. we use turkey bacon, so it needs to be crispy.
hope this helps.

[RDSLOTS]

You really need some good equipment, I've found -- a well-seasoned skillet (about a 6-8") and a flexible spatula that will let you 'cut' the egg away from the sides of the pan and flip it, one half onto the other.

For an 8" skillet, I will spray it with PAM, or other cooking oil, and set the heat on medium. Scramble three eggs with a whisk, and a TBS or so of water. Pour into the skillet. As the egg cooks, gently push the more-cooked egg away from the side of the pan -- I literally lift the small skillet with one hand, and use the spatula in the other -- and let the uncooked egg run into the pan from the side(s). It helps the omelet cook a little more evenly. Do this several times, letting the uncooked, runny egg run onto the sides of the skillet. Slow-and-steady does it.

When the omelet is about 80% cooked, I add whatever filling suits me: try all sorts of things you like; just have them ready before you begin. One of my favorites is bacon, spinach, mushroom, and cheese. I'll fry two slices of bacon in a large skillet, and then cook some sliced mushrooms to the doneness I like, push them to another side, and throw in handfuls of fresh spinach, and put the lid on it all. I can get as many as 2-3 omelets from this, if I am making Sunday omelets for the family. You can turn off the heat on the fillings, while you prepare the egg in a smaller skillet.

Once the fillings are on the omelet, in the small skillet, add cheese, either slices, or grated. Put the lid on the skillet for a minute or so to soften the cheese, and then, using the spatula, flip the omelet to form a half circle (folding one side onto the other). Generally, I can then let it sit in the pan for a minute to heat everything through, and slide it onto a plate.

As for making an omelet 'pretty,' it just comes with experience and practice. And finding the right tools -- a well-seasoned skillet is key, as is the right spatula. Too stiff of a spatula, and you can't work the omelet with it; too flimsy, and it won't support the weight of the omelet when you try to fold it in half.

And. . . keep a jar of salsa or the like, to sort of cover up a not-so-pretty omelet. A melted cheese sauce also works nicely. Good luck. With practice, and experimenting with your tools, you'll get it.

[arsbadmojo]

I use room temperature eggs, and I just mix them well; I don't want a lot of air in the eggs. The last thing I want is a "fluffy" omelet; I like mine almost crepe-like. Mushrooms and swiss in mine, thanks.

[DKVA]

If you are non adept like I am I know there are specific omelet pans which turn over the omelet. Just google omelet pans-they are not that expensive.
Can't give an opinion as I have not bought one-don't make that may omelets.

[Easybreezy]

I agree with the seasoned well greased pan. I do add a bit of water to 2 beaten eggs.

I do have one other thing I do, I cover the omelet to cook the top. This way you can keep the heat low enough not to burn the egg, but yet cook the egg. When done, I fold the omelet in half to finish cooking, then turn onto plate.