Best process/recipe to make an omelet?

[Fireballer 2,634]

I’m having to retire a cast iron skillet that was perfect for a 3 egg omelet.   Obviously, not all pans and processes are equal.  This pan was sized so the egg depth  was perfect to cook it slightly on top to be easily flipped and folded. I added a splash or 2 of milk to keep it fluffy.  Before I try to recreate my process, what are the best/easiest ways that y’all use?

[posty 2,557]

Your mom…

[Engorgeous George 1,977]

I have a dedicated omelet pan.  Just the right size to have the correct depth for a three egg omelet made with extra large grade A eggs.  I know the proper heat sdetting on my stove to use that pan.  I make certain the pan is fully prewarmed when I pour in the eggs.  I do n ot use any milk or cream.  I do whip the eggs maybe more than do most so they are fluffy with air when poured in.

[Fireballer 2,634]

9 minutes ago, posty said:

Your mom…

This is the like the 3rd similar post Ive seen in the last day that is quintessential Geek Club from yesteryear.  Maybe we’re on the road to recovery. Bravo 

[Strike 5,024]

4 minutes ago, Fireballer said:

This is the like the 3rd similar post Ive seen in the last day that is quintessential Geek Club from yesteryear.  Maybe we’re on the road to recovery. Bravo 

Nah.  Your mom jokes get threads deleted and users suspended nowadays unfortunately.  Between the new moderation policies and the FBGs rejects this place is really going downhill.

[supermike80 1,749]

And......now I'm having scrambled eggs.  

Usually how it goes for me

[Bier Meister 1,631]

5 hours ago, Engorgeous George said:

I have a dedicated omelet pan.  Just the right size to have the correct depth for a three egg omelet made with extra large grade A eggs.  I know the proper heat sdetting on my stove to use that pan.  I make certain the pan is fully prewarmed when I pour in the eggs.  I do n ot use any milk or cream.  I do whip the eggs maybe more than do most so they are fluffy with air when poured in.

a dedicated pan helps.  I like a decent angle for flipping.

use a little cream. at home, sometimes truffle oil. whisk.

sautéed mushrooms, cheese, bacon

spinach, tomato, feta or mozz

 I always liked using clarified butter.

tri-fold