How to Make a Perfect Omelet

Related To:
Relax, It's Just an Omelet
Making an omelet at home from scratch is easier than it seems. Whether you prefer it rolled up, open faced or folded in half, this easy step-by-step guide will help you perfect the omelet of your dreams.
Get the Recipe: Mushroom and Cheese Omelet
The Eggs
Whisking
The Pan
In The Way to Cook, Julia Child discusses the perfect omelet pan in affectionate detail, explaining that a thin iron pan, with a 10-inch top diameter, a 7 1/2-inch bottom diameter and a 2-inch depth, is what was traditionally used in French cooking. If you have access to that exact pan, lucky you. If not, you will be looking for an 8-inch omelet pan, preferably nonstick, or a similar 8-inch shallow skillet. If you don't have a nonstick pan, try giving the pan a nice spritz of nonstick cooking spray before heating it.
Heat the burner to medium or medium-high, which will allow the eggs to cook through and turn slightly golden on the outside but prevent the bottom from getting too brown before the top and middle get cooked. Heat the pan first, then add the butter, let it melt, and swirl the pan so that it coats the bottom evenly.