I love making omelettes, they're a great way to use up various scraps and leftovers of meats and cheeses and vegetables. I've heard various opinions on what a "proper" omelette should be - some insist that it should not have any browning on it at all, while others say it should. One thing I could never seem to do properly is the classic method of repeatedly tucking in the edges of the omelette and letting the runny portions of the egg spill into it. I always end up tearing up the omelette too much and make a mess of it. Plus that method uses an awful lot of butter/oil, which I would rather not be consuming each morning. Instead I just go for a much simpler technique and put a lid on the pan and let it cook on medium low until the eggs are set on top. It's pretty much goof proof, and once the eggs are set, they're super easy to roll out of the pan. Another thing I realized, is that you don't necessarily need more than 2 eggs to make an omelette. In fact, using too many eggs per omelette only makes them take longer to set, and the bottom tends to get burnt before the top is done. I use two large eggs, scrambled to the point where they're a bit frothy - I may even add a splash of water too, in a 12 inch frying pan with a lid, sprayed with a little cooking spray. The steam trapped in the pan causes the eggs to puff up as they're cooking, and the omelette still looks substantial despite being only two eggs.
Some of my favorite toppings include sauteed spinach, mushrooms and cheese. I also enjoy making ham & swiss omelettes with our leftover lunch meats and sliced cheese. Fresh spinach, feta, olive and tomatoes is another favorite.
