The perfect omlette is nice and fluffy, and not overcooked on one side. My way of doing the omlette requires no flipping! Instead, use that “broiler” function on  your oven that you never use. Be sure to move the racks in the oven as close as possible, leaving enough room for your omlette pan. Yes, this means you have to have an omlette pan without oven-melting plastic handles.

• 3 large eggs
• Soft white cheddar
• Ham, green onion, tomatos

1. Whip the eggs together using a whisk, not a fork. This makes it easier to get a light, fluffy omlette. Don’t overwhisk the eggs! I add just a touch of milk after whisking and gently fold in.
2. Turn the oven onto “broil” mode at a high heat setting (400F).
3. Turn the stove up to medium high, and melt a small pad of butter.
4. Pour in the eggs and let them form curds on the bottom. Once soft curds are formed, genlty push into the middle of the pan and let uncooked egg move to the sides. Repeat until most of the egg is cooked (usually when it’s hard to pour uncooked egg to the sides).
5. Layer your toppings on top of the pan, then put under the broiler until cooked (usually only a few minutes)
6. Enjoy!