I used to hate omelettes. I mean hate! There's nothing worse than eggs cooked on the outside until they're brown. I saw this episode of Good Eats a few months back, and let me tell you, it's a whole new ball game. You must take into consideration Alton's method for scrambled eggs, which, I've been told by everybody to whom I've served them, that they're the best scrambled eggs they've ever had.
Now, this is for the purist, so if you're going to put a bunch of **** in like onions, bacon, ham, peppers, broccoli, and all that other crap, well, this probably isn't for you. However, if you want to taste eggs in their purest and best form, please continue.
A few pointers:
Notice there is no cheese in the omelette...this is where I deviate a bit. Personally, I like a little shredded cheddar, I find it adds creaminess and helps bring out the flavor of the eggs...but not too much, just a pinch, added just before plating. By a pinch, I mean about a tablespoon, coursely grated.
A good non-stick pan is critical. You'll never get it out in one piece using this recipe in a stainless steel pan.
Remember, if it's done in the pan, it's overdone on the plate.
Best of luck with this fellow foodies; follow the process and you will be rewarded.