HOW TO MAKE AN OMELET
Omelet making is usually associated with something mysterious and hard to grasp, but it is not as difficult as it seems. Of course, it requires some practice, and it is a good idea to, if you are a beginner, make as many omelets you can in a short time to get the feel for the art. There is nothing more to it really, just the feel for when to stop cooking the eggs and folding of the omelet. There are several ways to make an omelet as well, and you should simply adapt the one that suits you best. Whichever way you choose, the end result should be a folded omelet that is sort of crispy and cooked on the outside and less cooked and creamy on the inside. This is simply accomplished by cooking the omelet so that the bottom of it gets cooked quickly before the upper part gets coagulated too much, and then just folding the omelet over itself and present it on a plate.
To make an omelet prepare (for one omelet) two fresh eggs, salt, pepper, and a little butter or oil. If you wish, you can have some other flavorings, like cheese or herbs, or meat slices. These additional fillings are added either after or during cooking - you have to be quick if you do the latter, so have everything ready and standing by the pan where the omelet is cooking. Also prepare an omelet pan for this, which is a good conductive and nonstick pan, and avoid scratching its surface with a metal tool - use a spatula or a wooden fork for the omelet endeavor.
First step is to mix the eggs with salt and pepper, and you can also add a couple of teaspoons of cream or stock if you wish. Just mix everything with a fork for about 30 seconds until homogenous. Meanwhile heat up the stove to very high heat (I tend to not use the highest heat because it burns the butter too quickly and also cooks the omelet very fast, but it's up to you). Now, add the butter or oil to the pan, and when the butter stops sizzling add the egg mixture and immediately start swirling the pan over the heat with one hand and stir the eggs with the spatula with the other hand. As the eggs are almost set at the top, throw in your optional flavorings, if you use any, and just give the omelet a few seconds without touching it so that the lowest part of it gets lightly brown and crispy. Then lift the pan on its edge and fold the omelet over either with your spatula and with the help of the pan, or however you find most easy. Lastly, slide the omelet onto a plate by inverting the pan upside down. Shake the pan if you need to loosen the omelet from the pan's surface.
Now if you want a very nice-looking shape on your omelet, and you don't have it right away from the pan, you can use a clean towel to shape it. A rolled omelet, as it is called, should have a nice golden yellow color and a creamy inside, and be in a half-moon shape.