Omelets were probably one of my first breakfasts I learned to cook after bacon and Eggs. Room temperature eggs whipped with about a tablespoon of room temperature water.... nonstick pan with a pat of butter in it.
Salt and pepper then cook till the bottom sets a little then start pushing the edges in and allow the juicy top to roll onto the pan... once its just about all set top with cheese and fold.
I never got the hang of rolling them out of the pan like in the video but I do slide them out. I like the egg set and the bottom a bit brown.
If I want other things like mushrooms and onions in the omlelet I wind up cooking them separately and placing them in a bowl for later Omelet assembly. I never considered cooking them then adding the eggs.
The dishes where you cook or steam the eggs in a container are intriguing. I love poached eggs but Suck royally at cooking them. Yep I put the vinegar in the pan in the right amounts to cause the albumen to draw up.... It works but I dont care for the taste it gives the egg. when I order them in a restaurant Most times they come in a little bowl along with so much water I have to Pour them onto a napkin before I put them on to my toast....
But in the little bowls I could season for each person.... even with a little cheese at the end...
But the french omelette the way he does it is so simple and light with hardly any oil or butter.. and the herbage.... I always thought cooking an omelette french style involved Cream and butter and whipped and folding it over just so and Hollindaise and fillings .....
I love Hollindaise but to be honest I have only ever made it myself using the Knorr prepackaged stuff..... Which is actually not bad... Like a Jack-in-the box taco tasty.... but not a taco in a real sense.
I understand you can do it in a blender but dont have one.