www.sixfingeredman.net
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omelette

My favorite technique is as follows:

1. Sautée the veggies and set aside.
2. Whip up 3 eggs and 1/4 milk for each omelette.
3. Pour in eggs, let thicken slightly, then sprinkle on filling.
4. As a skin forms on the bottom, lift up one edge of the omelette and
   tilt the pan to allow the uncooked egg to pour underneath. Repeat
   this several times from different sides.
5. When there is no more uncooked egg to pour, fold the omelette in
   half. Continue to cook a bit on both sides to thicken the inside
   and seal the omelette.

This makes a nice, fat omelette, a meal in itself, with soft insides.

Some good combos:

- bacon, yellow pepper, parsley, green onion, mozarella