Here is my procedure for filled omelets. Cook omelet til almost done,
spread the filling on half, add cheese last (that helps it stick
together) fold so top goes over edge of bottom (might need to arrange
filling so that it is on slightly less than half. Turn heat down so
bottom doesn't burn while filling heats and cheese melts. Use egg slice
to lift it onto plate while lightly touching top of omelet with other
hand (mostly so I don't lose the whole thing due to a slide). Unfilled
omelets I don't usually fold until I am taking it out of the pan. Sauté
ingredients in pan, spread ingredients evenly in pan, pour the egg
mixture over top and cook until done If I was making frittata I
would use smaller pan and more ingredients and egg mix to make it a bit
thicker (in height) and cook slower with a lid.

"Todd" wrote in message ...

Hi All,

Okay, I have burned butter twice and eggplant
once. Here is a beginners mistake I bet you guys
have NEVER come across.

Here goes, but first not jokes, unless they are funny.
I am learning to cook omelets. I learned to wait
to fold the omelet till the top is tacky. If not,
the flap will rip. So far so good.

What I missed was giving the flat a push once it is
folded to make sure the two sides stick together.
So, when I scooped the omelet out of the pan and
put it on the plate, when I went to pull the
spatula out from under the omelet, the bottom
of the omelet stuck to the spatula and the
omelet unfurled and dumped the contents onto the
plate. And here is the rub, it took me two omelets
to figure it out!

Never quit!

-T