A Decent Omelet

It may be a urban legend, but word has it a famous French chef asks all of his potential sous chefs to prepare a omelette before he hires them. I've been making omelets for almost twenty years; however, I've made approximately twelve omelets that I'd willingly present to a renowned chef.  I don't claim to be an omelet master. My omelets are usually stuffed with goodies like goat cheese, a pork product, and some vegetables (if truly necessary). If one belongs to the less is more camp you can never go wrong with a good sharp cheddar and some freshly cracked pepper. 

That said, I do have a formula that works for me. I start with a 10-inch, heavy nonstick pan and heat it over medium heat. French chefs, who often don't care about their hearts, use butter. I use PAM.

After whisking the two eggs in a cup, I pour them in the skillet, twisting it to cover the entire surface.

After about a minute and a half over medium high heat, the eggs will be set enough to fill. I used chopped grape tomatoes and plain goat cheese. I sprinkled them on the left half of the omelet. A twist of salt and pepper would be welcome at this stage, too.

Now comes the fun part. Using a spatula, I loosened the edges and flipped the other half over the filling.

Slide it onto a plate and voila!