Ian Northeast wrote:

> A rather strange combination of the delicate art of cooking an omelette
> and death by chilli overdose IMO I'd use butter not olive oil too.
> Olive oil burns at a rather low temperature.

There are two sorts of omelette. There is the light, fluffy kind,
preferably made with just eggs and no filling - the best ones I've had
were in Belgium. Then there are omelettes with lots of filling: Spanish
omelette, Bauernfrühstück, etc., which are not cooked in the same way
and for which olive oil is perfect.

--
Rob Bannister