Step 1: Prep
For a light and fluffy omelet start with a pan that is easy to lift and move with one hand. l use a stainless steel pan, the fancy nonstick junk is completely unnecessary. Put it on Medium to Medoum-high heat and pour into it just enough oil to cover the entire surface. My favorite oils to use are coconut, grapeseed, or bacon grease depending on what type of omelet l am preparing.
Don't rush it, it WILL heat up. Believe me, it will take much longer to get your rancid smoking oil to cool down enough to cook with then it will take it to heat up in the first place. While you wait do some prep work; whip your eggs, grab the cheese and cut up veggies if you like that sort of thing.
Step 2: Start Cooking
When your vegetables and meat is ready add the eggs by pouring them in a steady stream (not to be confused with a trickle) while gently stirring the oil by rocking the pan in a steady circle. You will see the eggs absorb the oil and start to slide about. If the eggs stick at all it means you set the temp too high. Let cook while rocking occasionally until the eggs are only slightly raw on top.
Step 3: Let 'em Fly!
On three, easy thrust forward, sharp jerk back, forward to catch.
lt will probably feel awkward first time but don't feel hesitant. lf you know you are going to catch it you most likely will.
The other side will cook quickly so immediately add your cheese, hot sauce, peanut butter, jelly, or whatever you want in the center then slide off onto a plate.
Step 4: Tah Dah!
Hope you enjoyed my instructional. A picture is worth a thousand words but a video is worth a million so be sure to check out the YouTube video l made with Aaron McLaughlin where l give instructions on how to flip omelets and you can watch our eggs fly.