Bittman Basics - Cheese Omelet

I have continued my egg odyssey and cooking through Mark Bittman's How to Cook Everything - The Basics with omelets. I have always had trouble with omelets. How much should I fill it? When should I put the fillings in? And of course - how do I flip it? The above isn't perfect but it's definitely more photogenic then past attempts!

1. Crack three eggs on a flat, hard surface and open them into a small bowl. Whisk until the whites and yolks are just combined and sprinkle with some salt and pepper.

2. Heat 2 tbs butter in a medium skillet over medium high heat. When it has melted swirl it around the pan until the bottom is coated and the foam stops.

3. Pour the egg mixture into the pan and cook, undisturbed for 30 seconds. Then use a wooden spoon to gently push the outer edges of the eggs toward the center. Tip the pan so the uncooked parts stream to the edges. Continue this process until the omelet is mostly set around the edges but still runny in the center - about 3 minutes.

4. Lower the heat to medium and sprinkle 2 tbs grated cheddar - mostly towards the center. (Bittman calls for 1/2 cup but I was using other fillings so I scaled back on the dairy. Too much filling will hinder the folding process.) Slip a spatula halfway under one side of the omelet and fold it in half. Hold it in place for a moment letting the eggs and filling set. When the eggs have just set, gently slide the omelet from the top of the pan, using the spatula for help.

Other Fillings - I used 2 tbs grated cheddar, 2 slices cooked bacon, 2 tbs chopped raw red onion and topped with basil

• Cooked and chopped mushrooms, onion, spinach or any leftover veggies - 1/2 to 1 cup
• Diced ripe tomato - 1/2 cup
• Cottage or goat cheese mixed with fresh herbs - 1/2 cup
• Cooked, chopped ham, bacon or sausage - 1/2 cup
• Chopped raw bell pepper - 1/2 cup
• Your favorite or a mix of fresh herbs - 1/2 to 1 cup
• Cooked seafood like shrimp, lobster, crab, or scallops - 1 cup