Okay, I'm not an expert at making omelets (I actually taught myself through a lot of experimentation!) but here's how I do mine:

1. Lightly beat some eggs. I usually figure at least 2 eggs per omelet so that it's thick enough to not fall apart. I sometimes add some kefir or milk to the eggs, but not always. The important thing is to not over-beat the eggs, or they will be so tender that they tear easily. (As if eggs don't already tear easily enough!)

2. Pre-heat a griddle or large skillet. I pre-heat over medium heat. Coat the cooking surface with oil so the omelet doesn't stick.

3. When the griddle is hot, pour the egg on in a thin layer, using a pancake turner/spatula to spread the egg evenly. Turn heat down after a minute or so, so that the bottom of the egg doesn't get too browned.

4. When the bottom of the egg is cooked and the top is only slightly runny, flip the whole thing over and immediately turn the heat down even lower. (This is what works best for my stove as far as temperature -- you may have to experiment a little!)

5. As soon as the egg is flipped, sprinkle chopped veggies (we saute our peppers and onions first, but you can use raw if you like), cheese, bits of cooked meat, etc.

6. When bottom of the egg is cooked, gently roll or fold the egg to enclose the filling. Transfer to a plate and enjoy! :)

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