An omelet is different from scrambled eggs. Most people, what they do to make an omelet, is make scrambled eggs, and sort of 'leave 'em alone' a little bit so they kind of stick together. Then put something on top of it and fold it over.
Most restaurants, make what my SO calls, 'stationary scrambled eggs', too.
Scrambled eggs have milk or cream in them. Omelets do not. They are just eggs.
There are two basic ways to make omelets. One is to use whole eggs, and the other is to separate the eggs and beat the whites separately til they're forming peaks, and fold them in at the last minute. Some people say the omelet tastes better if the whites are beat by hand. So enter the monster whisk.
But that type puffs up more when it goes to the broiler. It works well if there are some herbs in the mixture.
An omelet has to be made in a non sticky pan. The whole thing has to be able to slide around all the time it is being cooked. The technique of cooking it on the stove is really important.
While in some countries I've seen people keep the eggs from sticking by putting in a huge amount of oil, so the egg mixture is actually kinda floating in oil, I think a better way is to use a really good pan. Otherwise the oil soaks in and adds a lot of calories. I used to keep one pan for omelets only - anyone who used it for anything else got in trouble. It was a really thick aluminum pan with a long, long wooden handle.
Usually what I do is I beat the whites and fold them in at the last minute, unless I'm in a big hurry. If I'm beating the whites separately, the first thing I do when I come in the kitchen, I turn on the broiler to high. The omelet cooks on top of the stove for about 30 seconds to a minute (best is to make a small omelet with 2-3 eggs so it cooks quickly). Then it can be topped with cheese or cheese sauce (or another sauce) and put under the broiler. The broiler melts and warms the sauce or cheese and puffs up the omelet.
Even if you don't separate the whites and beat them, the broiler still adds a lot of flavor.
I don't always fold it over because it's going to be so pretty after it goes under the broiler, especially if I sprinkle on some fresh herbs, capers, stuff like that. If I do fold it over, I fold and put something on top of it to make it look pretty - minced green onion, fresh parsley, something.
The most disgustingly delicious omelet I ever had, my SO and I were fighting over like Smeagel and his brother in the first few minutes of The Return of the King. It was folded over and broiled with a filling of fresh bruised thin strips of basil, garlic and mascarpone cheese. 'Give it to me because I wants it!' Another murder-worthy omelet was served us with orange sauce. Don't think so? Give it a try.
A 'regular cup of coffee' is non flavored, non specialty coffee beans without any foamed milk, ice, cinamon, nutmeg, flavored sugar syrup or other blah blah blah. Does it actually exist any more???
