Omelette Perfection!

I am an omelette fanatic. When I go to a nice restaurant for breakfast, it's usually what I order. It seems like a relatively straightforward thing to make yourself, but I have tried and failed several times.

The way I've always tried is putting your beat eggs into a pan and trying to get the top part cooked before the bottom burns--it never works. The result is a chewy, crispy crust with a runny middel. With most foods a little crispy is good, not with eggs.

I found a brilliant idea online. First, get everything ready to go in your omelette (I did sauteed mushrooms, peppers and onions, canadian bacon and cheese) and turn on the broiler. Second, beat the eggs with a little milk and salt and pepper. The blender will make them really fluffy. Third, greas the pan. Fourth, put in the eggs THEN turn on the heat. Let the eggs cook gradually until the bottom of the omelette has the perfect consistency. Fifth, turn off the heat and stick the pan in the oven under the broiler. You will be able to tell when the cheese is melted and when the eggs on top look done.

Then you slide it out of the pan, fold it over and enjoy a perfect omelette. No flip, nothing too complicated.