How to Make the Perfect Omelette

1. Spray a light coat of Pam on a non-stick skillet pan.
You need very light greasing that won't pool or burn, so butter isn't recommended.
Let the pan warm to medium-low heat (e.g. 4 on a scale of 10).

2. Beat three eggs in a bowl.
If you want it more fluffy and less "eggy", add a couple tablespoons of milk or whisk the eggs a lot.
You can add salt, pepper and other seasonings here.

3. Pour the egg mixture into the pan.
The key: Swish it around by lifting the pan and rotating it slightly so that a fine layer of egg sticks to the pan.

4. Allow the egg mixture to cook until it is 70% done.
You will start seeing the egg white chunks. Swish the mixture a second time to make the crispy edge thicker.

5. When the crispy thin edge starts to pull away from the pan, add the fillings on only one side of the pan. Leave a little room around the edges so the fillings don't spill ou

6. Once the edges are really pulling away, take a fork and run it along the edge to make sure the omelette layer is not stuck to the pan. Fold it over in half carefully.

7. Leave the omelette there for as long as you want or is necessary (usually 1 - 2 minutes). The more cooked you want your fillings or the browner you want your omelette crispy layer to be, the longer you should leave it there for and the earlier you should put your fillings in.

Some good fillings: cheddar, swiss or feta cheese, bell peppers, potatoes, cubed ham, crumbled bacon, spinach, green onions, mushrooms, sausage, onions etc.