Heat the olive oil (sometimes with a little butter). Pour the egg-vegetable mixture into the pan and lower the flame. After a few minutes the omelet will start to coagulate. Shake the pan gently. Put a large plate over the frying pan (of course, the plate must be wider than the pan), then, holding the plate firmly against the pan, turn the omelet upside down on the plate. Add a little oil to the pan, then slide the omelet back into the pan with the raw side down, and let it cook over a medium flame for about 5 minutes. Do not fold the omelet over—it should remain round so that it can be cut in wedges for serving.
The process may sound complicated, but once you have tried it you will see how simple it is. If the omelet sticks to the pan, lift it with a large spatula and add a little oil.
Never wash the oiled frying pan that you use for making omelets; rub it with kosher salt and wipe clean with paper towels.
© 1990 Mireille Johnston estate. All rights reserved.