Omelettes

I've been on an egg kick lately, mostly because that's like all I have (actually, one of my roommates has like a crate of eggs, so I guess I'm just using hers). Anyway, I've been trying a few different "interesting" ingredients like the leftover goat cheese and fresh basil. Tonight I sauteed some diced red bell pepper and zucchini in olive oil, garlic salt, and onion, then put them in an omelette with a five-cheese "Italian" blend leftover from when we made pizza for my birthday last Friday (which I totally forgot to take pictures of, otherwise I'd blog about that too, but no worries, since we plan to make LOTS of pizza this summer).

Anyway, so this omelette was seriously heaven. The egg was so fluffy! I was thrilled. So I think there are a few things I should tell you about how to make a nice, fluffy omelette.

1. The pan must be already hot, but not scalding obviously.

2. Medium-low heat for a longer period of time (however long it takes).

3. I like to cook one side, then flip it and cook the other side just barely long enough to get rid of wriggly egg, because that's gross to me, but professionals (yes, it's pathetic, but I've researched how to cook eggs) like a really low heat so the egg is still wriggly. Gross. And not as fluffy.

4. Whip your eggs well. I whip them with a dash of milk, but my mom always used an eggshell-full of water. I just feel like it's fluffier with milk, and more than an eggshell-full. You should probably experiment to see what you like best.

But the fillings are what really make the omelette. What do you like in yours?