How do you make your omelets?

[Huskee]

Ever since Meathead posted his French omlelette recipe I haven't looked back, it makes outstanding scrambled eggs & omelettes. I do use a larger diameter skillet than he recommends for omelettes though, since this recipe has no filling and if the egg is too thick you can't fold it over filling very well.

[HawkerXP]

I add the veg to the eggs once they are set and flipped. I will brown the sausage crumbles first and add the eggs to these.
Like most, I also add any leftover proteins found in the fridge. Brisket, butt, chuckie.........

[FireMan]

Normally I like my eggs "lookin at ya". Some times I cook em "upside down". Onced in awhile I’ll have "Adam & Eve on a raft, wreck em". As far as wrecked eggs, I often throw in whatever is in the fridge, sorta like a "trash clean up". Omelets, well like I said earlier, ya have to give a rip to do them oh so properly.

[Huskee]

There's an awful lot of terms here that make me feel like I don't know anything.

[Spinaker]

cream cheese, tons of peppers, onions and Jimmy Dean sausage.

[Dan Deter]

If I'm not folding them in I consider it a scramble, not an omelette. I do it both ways depending on how I feel and time. Either way I generally saute the veg (and any meat if using) first, take out of the pan, and add at the appropriate time.

[Santamarina]

I miss eggs. I’ve got a chronic health condition that doesn’t play well with them. So wild. I started researching my issue and read that eggs can exacerbate it. Quit eggs, and within a week the symptoms I’d been suffering with for 6+ mo the vanished!

Haven't eaten eggs since. I still eat things that have eggs in them - like cake and meatloaf - but no eggs on their own.

[Mosca]

Ok, so the reason I asked, more and more frequently, when I order an omelet for breakfast at a diner or breakfast cafe, I get what we would call a scramble that has been omeletized. If I order mushroom and cheese, the mushrooms are cooked in with the eggs, then cheese is added and it is then folded. You get this a lot at omelet stations in breakfast and brunch buffets, too.

I don't mind, if it wasn't a good meal I'd say something. I just wanted to make sure how much things were changing around me.

[Huskee]

Yeah to me that's a lazy omelette. It's a scramble stylized as an omelette. I haven't seen that up here much, my experience is that they're filled & folded which to me is proper. It all tastes the same though, right? Are you aware of House Of Flavors ice cream? Well their main location is near me and we were just at their restaurant in Ludington, MI, on the coast of Lake Michigan about midway up the lower peninsula. Their omelettes are divine. Perfect. And filled & folded.

[Uncle Bob]

If not lazy, perhaps a lack of skill, service industries are complaining mightily about finding "good help". I've seen this sort of thing on griddle social groups, the latest "invention" is a hash brown "omelet".......I suspect the first time it happened someone tried to make a more conventional omelet with hb on the side, messed it up and just said f$&k it while pushing the pile together..............viola'

[treesmacker]

I like lazy omelets then - that's what I make! I always thought of a scramble as just scraping the eggs and veges all around the pan together.

[shify]

Except for cheese, I never add the fillings to a fully cooked omelet and then fold it

I either saute the fillings and them pour the egg on top - but I don't scramble the eggs rather the eggs cook just like any other omelet or I start cooking the omelet and add the fillings to the still loose eggs. Either way, I dont consider these a scramble as the eggs aren't scrambled together and you dont get a pile of scrambled eggs intermixed with toppings on you plate. You have a rolled or folded omelet with the meat incorporated into the egg.

Edit: At diners or omelet stations, I've seen it done both ways (mixed in with eggs or added at the end) and dont have a particular preference

[Huskee]

They all taste the same I believe! To me, an omelette served to me at a restaurant/diner should be yellow, like the bread on a sandwich, and the good stuff is hidden inside! It's all good though.

[Redwng]

We have found a little saute works wonders especially with grape tomatoes, really brings out the sweetness. We like mushrooms, some spinach, tomatoes and cheese. Sometimes it is only two eggs and we split for just a little something.

[lemayp]

Starts off with good intentions but ends up scrambled eggs with whatever i tried to fill it with...

[treesmacker]

Well, I didn't see this option in the multiple choice test, so "none of the above". I saute the veges, then pour the beaten eggs over, let them congeal, flip the works, place cheese on half and then fold eggs over the cheese. Usually asparagus or zucchini or spinach, mushrooms, scallions, and sometimes chopped meat.

[Mosca]

That’s option 1, sautée the filling then add eggs! You flip, when I do them that way I just run the under the broiler. I used to flip, but the broiler is easier for me.

[Ghawtho]

I enjoy making omelets, it takes patience and cook them slow so the egg doesn’t scorch. Once the top of the egg starts setting up add your ingredients and fold it over, put a cover over your pan to hold in heat for the omelet. You’ll get good results by cooking it slow and putting a cover on the pan. Using a good high temperature non-stick spray really helps.