1. Spray oil or butter your skillet. Unless you're making a very big omelet, use the smallest skillet you have (that will accommodate your spatula).
2. Beat eggs in a bowl, adding if you wish a splash of milk, or a dollop of sour cream. Mix it well.
3. Light the oven and eep your heat on medium, which always looks like it's low on a gas burner but is really medium.
4. Add your egg mixture. If you're adding mushrooms, peppers, onion, etc, cook them in a separate skillet.
5. Keep an eye on your eggs. Use a rubber spatula or anything similar to constantly slip between the edge of your omelet and the skillet. I have found this to be the most crucial step, as you can coax your omelet to lift easily when you eventually fold it.
6. When the omelet is wet on top but the whole thing is firm, add your ingredients, cheese included, and then give the omelet the mighty fold. If it's hard, just lift it as high as you can and pull it over with your fingers. If you've stuffed it pretty full, just lightly press your spatula on top of it to hold it.
2. Beat eggs in a bowl, adding if you wish a splash of milk, or a dollop of sour cream. Mix it well.
3. Light the oven and eep your heat on medium, which always looks like it's low on a gas burner but is really medium.
4. Add your egg mixture. If you're adding mushrooms, peppers, onion, etc, cook them in a separate skillet.
5. Keep an eye on your eggs. Use a rubber spatula or anything similar to constantly slip between the edge of your omelet and the skillet. I have found this to be the most crucial step, as you can coax your omelet to lift easily when you eventually fold it.
6. When the omelet is wet on top but the whole thing is firm, add your ingredients, cheese included, and then give the omelet the mighty fold. If it's hard, just lift it as high as you can and pull it over with your fingers. If you've stuffed it pretty full, just lightly press your spatula on top of it to hold it.
7. Eat it.
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