- Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
- Whisk the eggs together in a bowl.
- Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s 6 out of ten. Heat the butter to just short of brown and swirl it around the pan.
- Pour the eggs into the hot pan. Salt and pepper the eggs.
- Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form.
- When the eggs approach the consistency of cottage cheese with mostly solids but some liquid egg, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
- Place the fillings in a row across the omelet just off to one side. For most fillings, you will want them pre-cooked.
- The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on angle over the plate, and gently shake the omelet onto the plate filling side first.
- When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch.
Your omelet should be golden brown and puffy with the interior set and any cheese melted. A three egg omelet should cook in five minutes or less. For larger omelets, use larger pans.