The funny thing about having a B&B and making breakfast for others on the weekends, is that you can’t really eat breakfast in a restaurant anymore because you’ve made everything on the menu a hundred times. Even the omelet bar where you pick your individual fillings loses its distinctness. At least I could be a substitute if the omelet bar chef rushes out for a family emergency.
I always sauté vegetables going into an omelet so they are tender. One of the secrets to a great omelet is to let the pan heat up before putting in the egg mixture. Also, cover it before and after adding the fillings so the inside is warm and cooked through and some of the cheese melts. I made a video so you can see how to easily fold it over and get the omelet on the plate.
