Sometimes You Have To Break A lot of Eggs to Make a Good Omelet

The whole idea of creating an Omelet that resembles a crepe and has a wonderful cheese filling has always scared the heck out of me...

It wasn't until my time working at a Bed and Breakfast that the Chef, worked with me over and over again until I got it. And let me tell you we did break a lot of eggs in the pursuit of the perfect omelet.

The key learnings were:
1. Make sure your pan (6" usually but I didn't use that for the omelet above) was seasoned well (i.e. make sure you have the proper amount of olive oil/butter - about 1-2 tbsp)

2. Make sure its heated at the correct temp (med-high) before you add the egg

3. Swirl the egg around to make sure its properly distributed around the pan and have a spatula on hand and scrape around the edges

4. Be fearless and deliberate when flipping the omelet. (the more you hesitate in my experience the more you will rip that sucker and have to start again.)

I took great pains to creating this dish this weekend and there was no good natural light (since it rained all weekend) So here is another photo that will not be submitted to Tastespotting.com or if submitted would be declined. ARGHHHH!

Now its personal Tastespotting....