The Perfect Omelet

As a kid, I loved eggs served over easy.  There was just something so fun about that runny yolk.  Like legal-play-with-your-food fun.  Somewhere around the age of 15, I suddenly discovered that it was disgusting to eat a runny yolk.  It's like eating slime or snot or something like that.  Plus, if you don't wash the plate immediately, it hardens onto the plate like some kind of mutant rock element. I think I may actually be a little nauseated just thinking about runny yolks.

*shudder*

Anyways, a good omelet is a delightful, all-in-one meal, but I never could figure out how to cook them without the inside being quivery or the outside being brown.  Until recently.

Let me show you this magic trick.  It's really slick.  Seriously, your family will be impressed.

Perfect Omelet

• Turn your oven to broil.
• I use a 10" oven-safe, non-stick skillet, coated with cooking spray. 
• Scramble 3 eggs, stirring in a dash of milk, and a dash of salt and pepper.
• Pour into skillet.

• Over low to medium heat, allow the egg mixture to cook until no longer opaque and the edges around the pan are semi-firm.

•  Remove from heat and add any additional ingredients at this time.

•  With oven rack in the middle, place skillet on the rack.  Broil for 2 minutes or until eggs are set and no longer glossy.  Cheese will start to bubble.

•  After 2 minutes broil time.  Use a silicone spatula to loosen sides of omelet.  Slide omelet onto plate, folding in half.

• Serve your blockbuster omelet to rave reviews.  No brown crusties, no runny insides.