Egg-ceptional omelets

Omelets are a tricky business. First, since they were French, they were deemed too difficult and fancy for an ordinary breakfast. Then, typical American ingenuity came up with the omelet pan, which meant your scrambled eggs could come out shaped like an omelette. But they sure didn't taste like one.

I rarely order them in restaurants. Few busy breakfast places take the time to swirl the beaten egg around the pan until it is evenly distributed, season, wait until it's set and then add the filling and cheese. Usually they come with interior runny. Undercooked egg whites give me the creeps.

For just my husband and me, I use a 12" crepe pan. I beat 2 eggs, nothing added. When the pan is heated on medium low, I spray it with olive oil (or sometimes I melt a pat of butter). I add the beaten eggs in the center, then swirl them around until they are distributed evenly. I then season with a few grinds of black pepper, some gray sea salt, maybe some other seasonings, depending on the filling. I then put cheese all over and fillings down the middle. When cheese melts and the edges are dry and curling up slightly, I loosen the omelet all around the edges, then flip one side over the middle, then the other side. I then cut it in half with the spatula, and serve.

For fillings, I often:

• broil a half-pint of grape tomatoes
• saute mushrooms and shallots
• dice ham
• use bacon crumbles
• chop sun-dried tomatoes
• use tapenade
• use leftover caviar
• use leftover asparagus

If the fillings need to be cooked, I usually do it before or right as the omelet is cooking. You don't want to be waiting on the filling. I like my eggs well-done, but overdone is a definite no-no.