It is so much fun to offer your guests a made to order omelet bar. It's easy once you know how.
You will need space for:
Prepare as many or as few filling items as you wish. For each omelet, in total, add about 2-3 tablespoons of one or several fillings. Avoid over stuffing or adding too many moist ingredients. This will reduce the risk of the omelet tearing when you flip it out of the pan
Cheese: Shredded or crumbled Cheddar, jack, blue, feta, Parmesan
Vegetables: Finely chopped mushrooms, zucchini, broccoli, fresh spinach leaves, plum tomatoes, sweet pepper, hot pepper, shallots, green onion, red onion and garlic. For best flavor, vegetables should be seasoned and steamed or lightly sautéed in butter. If that's not possible, make sure they are finely diced or chopped. Season when placed on omelet, before folding
Seasonings: Salt, freshly ground black pepper, cayenne, chili powder, curry powder. Seasonings can be lightly beaten directly into the eggs or sprinkled over the other fillings
Herbs: Fresh, finely chopped chives, parsley, basil, cilantro, thyme, tarragon, Herbes de Provence. Herbs can be beaten directly into the eggs or scattered on top of the other fillings
Meats/Seafood: Crisply cooked bacon, fully cooked ham, prosciutto, browned and drained Italian or pork sausage, small cooked shrimp, crabmeat or lobster
HOW TO MAKE AN OMELET
Here is a good video from America's Test Kitchen on how to fold an omelet, probably the hardest part in making the perfect omelet.
Simple Omelette Recipe
As you know, there are different methods for making omelets. This method is probably the easiest and most foolproof
1 tablespoon butter
2-3 eggs, slightly beaten
Heat butter over high heat in an 8-inch omelet pan or non-stick skillet with sloped sides, just until the butter becomes fragrant and the foam subsides. Rotate the pan to coat the bottom and sides.
Quickly pour eggs into pan and let sit for 1-2 seconds. With a wooden fork or rubber spatula, gently draw the lightly cooked eggs toward the center of the pan. As you do so, rotate the pan to allow the liquid eggs to flow into the bare spots in the pan.
Watch out for thin spots, especially along the edges. Continue pulling the cooked egg and tilting the pan until there is only a little moist egg on top.
If using, add 2-3 tablespoons of fillings in a uniform line down the center of the omelet.
Tilt the pan and gently run fork under the cooked edges. If necessary, jerk pan sharply to loosen from the bottom. Fold one portion of the omelet towards the center and over the fillings. Turn into a plate, putting the unfolded edge on the plate first and then flipping the folded portion over so it is on the bottom.
Another method to remove the omelet is to tilt the pan away from you. Tap and slightly jerk the handle until (hopefully) the egg pancake folds onto itself. Turn out the omelet over the plate allowing the folded side to be on the bottom. This works best if you have little or no fillings.
Omelet should be lightly golden on the outside and moist on the inside
Tomato Omelet Recipe
This fresh tomato omelet recipe is made distinctive with the addition of flavored croutons. Use 2 eggs, 1 tomato and about 1 tablespoon of croutons per serving. Use cheese or garlic-flavored croutons
3 tablespoons half & half
2 Roma tomatoes, thinly sliced
A little chopped chives or chopped fresh basil
3 tablespoons seasoned small croutons
Salt and freshly ground black pepper to taste
Parmesan cheese for finishing
Beat the eggs with the half & half and season with salt and pepper. Lightly grease a heavy frying-pan or omelet pan. Pour in the mixture.
As it begins to set, place the sliced tomatoes on top and sprinkle with the chives.
Season with salt and pepper and finally toss in the croutons. Fold the tomato omelet in half and serve as soon as possible. Sprinkle with grated Parmesan.