Be sure that the frying pan (
Beat eggs lightly with a fork, add seasoning, and pour into pan. As soon as the edges are set, run a spatula under the center so that all the uncooked part will run under the cooked. [By now I know, fatalistically, that if I am using a pan I know, and if I have properly rolled the precise amount of sweet butter around that pan, and if the stars, winds, and general emotional climates are in both conjunction and harmony, I can make a perfect omelet without ever touching a spatula to it. Such occasions are historical, as well as accidental.] Do this once or twice, never leaving it to its own devices. When it is daintily browned on the bottom and creamy on top, fold it in the middle (or roll if you are a master), slide it onto a dish, and serve speedily.
Chopped herbs, cheese, mushrooms, and almost anything else may be added at your discretion, either at the first in the stirred eggs or when it is ready to fold. [Delicate creamed fowl or fish, generous in proportion to the size of each omelet, can be folded in, or new peas or asparagus tips, lightly cooked in butter.]