I've always made a mess when I try to make an omelette, but...using these instructions, I just made the MOST perfect omelette..now I'm hooked, I wanna make lots of omelettes!!!

http://www.pineapple-girl.com/omelet.htm

Mmm, I haven't had an omelet in a long time. I used to make it a lot when I was younger. Those were the days.

Hey lilbug....I would love a veggie omelet, I'm starving!

Spanish Omelet,with a side of home fries extra crisp,an rye bread w/ cream cheese...Please

Looks yummy! And easy too, that's always a plus. I'm with you, my eggs always turn out a hot mess. I like that she said to keep the temp. down. I wouldn't have thought a 4, that's good information!

Indeed, I will keep that in mind for sure. It figures this topic comes up after I post about eggs too lol.

After a while it becomes second nature

Try Italian

Provolone
Genoa salami
Peppers
Italian seasoning

Or just add your favorite Italian mixed

That sounds really good.

I can't decide between the Spanish and the Garden Vegetable.

Like Tammy says, a little practice and .... zoom.

I used to make mine this way but I evolved a different method. cooking with eggs usually works better with room temp eggs. I just use them right out of the fridge. Liquid like water or milk "fluffs" the eggs and generally makes a better looking omelet. I like to add flavor so I add picante sauce, spaggitti sauce, even BBQ sauce to mine to add flavor and fluff. Pineapple juice ... anything with moisture will fluff.

I use a tight fitting glass lid on my pan to trap heat and warm the upper surface as the lower part of the egg cooks. It makes the process go faster, melts cheese, keeps the eggs from drying out, etc. I use low heat so the eggs stay tender.

After I flip the omelet I let it sit in the covered pan a while just to make sure all the egg is cooked. Cooking with an open pan and cold eggs just takes a little more time.

Yum. I use olive oil spray. It is better for you.