I make lots of omelettes, LOTS of omelettes. And like most anything one does you can find an Art to it. Sure, most times I just crank 'em out and shovel 'em down, but sometimes I do make an especially good one, from a flawless execution(meaning it doesn't stick to the friggin' skillet) to a really tasty finish(when it has that crispy-not burned-crispy edge and that light almost cotton candy-like body).
This one came out pretty good, and it's the FIRST OMELETTE OF THE YEAR!
