Nothing Like a Good Omelet

I've never been very good at making omelets.  I just can't seemed to get the knack of flipping without creating a god-awful mess on the stove.  Nothing can kill the appetite quicker than the smell of burning eggs on a stove top.  Ick!  So, even when I start trying to make an omelet,  I just end up with scrambled eggs.  Glad I have a husband who worked as a short order cook for a stint in his youth.  He satisfies my omelet cravings.

He wasn't around the other day when my daughter asked for an omelet.  "Oh honey," I begged off, "I'm not very good at omelets.  How 'bout some scrambled eggs?"

"Can't you just try?"  Ah, she got me.  Throwing my own words back at me.
What kind of example would I be if I didn't try?  I'm not fond of being a hypocrite.  I will try.

So I beat up the eggs, a little milk, salt pepper.  I pour the mix into the pan--working my omelet.  Working it, working it.  Hummm...what do you know.  It's definitely flippable, so I give it a go!  O-M-G!  It worked.  I made an omelet that didn't look like scrambled eggs.
Super Mom!!!!

The very next day my daughters asks, "Can you make that thing you did yesterday, in a different position?"  Huh?  Different position?  "Yeah, like folded over, not scrambled."

Okay...strange child....

But, I conquered the omelet once, surely I can do it again.  I work it, work it.  Uh....no.  How 'bout some scrambled?
The 'good' omelet was obviously the exception to the rule.  Sigh!

I talked to my brother a while later and mentioned the omelet--the omelet that did end up in a different position--scrambled.  Once a serious picky eater, my brother has expanded his culinary horizons and in the process has become a pretty darn good cook.  So I'm lamenting to him about my omelet.  I can't flip.  That doesn't work for me.  Blah, blah, blah.

He then tells me:  "I have a trick for a great omelet with no flipping."

Tricks?  I love tricks, so I listened raptly as he explained....

Once you get the omelet to the point where you could flip it, you know, where it's still gooey on the top, a little runny...well, stick it under the broiler for a minute or two.  The top cooks, and cheese (if added) melts.  It's then easy to flip...voila.....a perfect omelet.  I also  made an interesting observation--in addition to cooking, the omelet also 'puffed' up and became fluffy!  My daughter praised me for the best omelet ever.

So there's the trick...finish the omelet off in the broiler, just make sure you're using an oven safe pan.