A well made French omelet has a perfect oval shape, pointed at both ends, and plump in the center. The outside of the omelet should be a pale yellow color.

Use a pan about 8 inches across to cook an omelet. First, heat the pan slowly. Test the temperature with a little piece of butter to see if it sizzles. The butter should melt quickly, but not brown or the pan is too hot.

When the omelet pan is ready, put about 1/2 tbsp of butter in the pan. The butter will sizzle and then die down. Now is the time to add the egg mixture. To make the egg mixture break 3 eggs into a bowl, and beat 30 times with a fork or whisk until the eggs are well beaten.

Pour the egg into the prepared pan, and using the back of the form spread the egg across evenly. Turn the omelet once the bottom has browned and then add fillings you desire. If adding cheese, you may want to cover to allow cheese to melt quickly. Flip one half of omelet over other half to make a half moon shape. Then serve.

Cheese Omelet
After turning the omelet one time, add the freshely grated Ceddar cheese to the top of the omelet, cover to help melt the cheese faster.

Mushroom Omelet
Before starting the omelet, cook the mushrooms for 8 - 10 minutes with 1/2 tsp minced garlic, and 1 tbsp butter. Add to the top of the omelet after the first side is turned. Sprinkle with a little ground white pepper.

Ham with Sherry Omelet
Dice up into abuit 3/8" pieces DAK or other luncheon sliced ham. Place the ham pieces in a small bown, and cover with Sherry. Let stand about 15 mintues and pour off any excess Sherry. Cook omelet as above, and add ham to top of omelet when the omelet is turned. Variation, add shredded Cheddar cheese to make a ham and cheese omelet.