Formula for Success

• The oil or butter and the eggs are only half of the omelet story. Your choice of skillet is also a factor, as you have to be able to easily move the mixture around during cooking and slide it out of the pan when done. A non-stick 8- or 9-inch skillet works best, as the oil or butter will create the perfect coating that will keep the mixture from sticking. A non-stick rubber spatula also helps keep things moving without disrupting the eggs.

How Hot is Too Hot?

• Cooking fats, including olive oil and butter, have what is called a smoke point, the temperature at which their fats start breaking down and burning. At this temperature, the oil or butter becomes unusable to make an omelet, and should be discarded. Butter reaches the smoke point at 300 degrees Fahrenheit, while olive oil can be heated to 375 degrees F before burning. This translates into a smaller window of opportunity when heating butter for an omelet than with olive oil, as it's important to get it to just the right point to quickly set the eggs without burning them.

Getting Busy

• Making an omelet takes no more than three minutes from start to finish. Heat the oil or butter in the pan while you mix the eggs, liquid, salt and pepper. Tilt the pan to coat as much of its inner surface as possible and pour in the eggs. At this point, you can stir the center of the mixture vigorously with a fork or spatula, shaking the pan as if you were popping corn. Alternatively, allow the egg to do its own thing and gently lift the set edges to allow the wet portion to flow under and cook.

Tah-Dah!

• The omelet is done when the bottom is completely set and the center still a little loose and wet. This is the time to sprinkle shredded cheese down the middle, as well as vegetables such as chopped onions, peppers or mushrooms that were sautéed separately. Once it is folded over, the residual heat continues to cook the center of the omelet to just the right custard-like consistency without being runny.