MANY PEOPLE shy away from making omelets, feeling that they involve difficult techniques and a special pan. It is true that until the advent of nonstick surfaces, it was essential to have a well-seasoned omelet pan. Often the mere description of the seasoning process was enough to discourage a prospective omelet maker. But with a nonstick pan and the simple technique used here, omelet making should not be intimidating.

There are numerous approaches to omelet making, but I find that