Some people find making an omelette somewhat intimidating. In fact, an omelette gone wrong can be quite off-putting. There are however, a few simple tricks that will significantly increase your chances of success.
Needless to say, fresh ingredients are vital, as is a good, non-stick frying pan.
Start by beating the eggs. 1.5 or 2 eggs per person, depending on how hungry you are. Add one tablespoon of water per egg, and beat well. Some people prefer to add milk, but I find that this makes the omelette a bit tough. Season with pepper and herbs if you like, but DO NOT add salt. Adding the salt before cooking will draw the moisture out of the egg and make the omelette sloppy.
Next, prepare the filling. you may just need to slice some ham and cheese, or you could go for something more elaborate like crispy bacon bits, browned onion, mushrooms, or any other filling that needs pre-cooking. Once you have prepared and cooked these, put them aside.
Put the pan on a medium – high heat, give the eggs a quick mix again, and pour into the frying pan. As the eggs start to cook, use a spatula to gently lift up an edge of the omelette. Swirl the pan so that the raw egg on the top can seep under the spatula. Do this a few times until there is very little raw egg left on the top. Reduce to a low heat.
At this point you can add your toppings. Place them on one side, in a semi-circle fashion. When the egg is almost cooked, fold over half the omelette onto the toppings. Once closed, the remaining uncooked egg will heat up very quickly, so you only need to leave the pan on the heat for another minute or two maximum. Slide off the pan onto a plate, and dig in!