@Stefanv thanks for BA, hope that works well for you

@DuchessOfMapleSyrup any salt pepper or butter?!

@Stefanv yes, butter in the pan, salt and pepper in the eggs and maybe some spinach, crumbled sausage and diced jalapenos.

Salt and pepper in the eggs. A little butter in the pan. But use water in the eggs, not milk. Water will make the eggs lighter. Cook the eggs slowly until they are set on the bottom. Then ease them out onto a plate. Then invert the pan over the uncooked top of the omelette, holding the plate and pan together invert them so that the top of the eggs can cook. Add the toppings at this time. When cooked slide the omelette out of the pan using the edge of the pan to fold it in half as it slides out.

Adding some half and half or heavy cream will make eggs fluffy @Stefanv

@Adaydreambeliever If you want it real fluffy seperate the eggs, whip the egg whites then gently fold in the beaten yolks.

@MasterDvdC lol well if you are offering to cook them for me.. feel free :P

@Stefanv You need a good non-stick omelette pan. Get 3-4 eggs and beat them until they're completely smooth with some pepper and finely minced chive. Pan on medium high heat with a tablespoon or so of butter. Let the egg sit for like, 20 seconds to firm a bit, and then stir rapidly (chopsticks are great) until you start to get soft curds which are a bit liquid still. The omelette should be kinda runny inside. Add salt at that point.

Lift the pan and slowly roll the thin edge up until you get a half-moon shape in the pan. Grab it in a reverse grip and roll it onto the plate before finishing with more butter and chives.

@CountScrofula I prefer a good cast iron pan. Well seasoned it is just as nonstick.

@MasterDvdC I love my cast iron although the sides are too steep to do a proper french omelette in. You're right they can be glossy smooth though.