Two things that help make a great omelette. Whip the eggs as long as possible, get a nice foam at the top. When those things are mixed for a good amount of time they just test better. I usually use just a drop of milk as well.
Instead of trying to flip the omelette and make an ass out of myself I just slow cook it on one side add in the ham and cheese (mine are usually simple) let them slowly melt and cook together. Then I take a rubber spatula and kind of roll one side over tilting my pan towards my plate and then let it kind of "snowball" onto my plate from the pan. Damn tasty.
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