My father was a short order cook and "fountain" manager in the 1930s. He could do a perfect, fluffy omelet with little effort, in any pan.
My caterer aunt gave us an egg pan for a wedding gift. It's enameled, from Arabia (the Scandanvian kitchen goods manafacturer), and for the past 26 years it's made many great omelets, and a few perfect ones. It's a lot easier to do it on a gas range; I have difficulty making the flip.
But there's little better than a good omelet -- though, a perfectly poached egg comes close . . .
I can't make an omelet to save my life. I am very good at frittatas, which the short order cooks should start called their omelets, aye?
I'm ok on the omelette. I really like a zucchini, swiss cheese and mushroom omelette in the spring- yummy, cheap and quick week night dinner. I love onion and green pepper, but keep them away from my eggs.
Add a tablespoon of water for each egg. Do that for scrambled eggs too, and they'll be a lot better.
I can't believe I'm commenting on eggs, but thanks.
As violently allergic as I am to eggs, I still make omelettes. First I take 3 eggs and a skosh of milk and whip these together while the pan is heating with a pat of butter and some mushrooms sauteeing in there on medium heat. Put in the egg/milk mixture, then the rest of the ingredients: fresh ground pepper, steak slivers, jalapenos, and a dab of salsa. (Remember, I am from the Southwest.) Add salt last because it will ruin the omelette if put in too soon.
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