Folding an Omelet

The hardest part of making an omelet is folding it properly. You want to fold your omelet into a sort of envelope (think of it as gift-wrapping your omelet filling). The basics for making and folding an omelet can give you a good starting point:

Enlarge 1 Beat the eggs and whatever herbs you want. You can use a fork or a whisk. Beat just enough to mix the whites and yolks.	Enlarge 2 Melt a small amount of butter in a pan. Use an omelet pan or a skillet, and make sure the butter is hot (but not browned).	Enlarge 3 Pour the egg mixture into the pan. It should begin to set at the edges immediately.
Enlarge 4 Stir the egg mixture over high heat. Using a spatula, gently pull the cooked edges toward the center and tilt the pan so the runny mixture flows to the exposed bottom of the pan.	Enlarge 5 Remove the pan from the heat and let it rest for a few seconds. The center of the omelet should be a little moist because it continues to cook in the hot pan. If you want to add filling to your omelet, do so while the omelet is resting.	Enlarge 6 Tilt the pan away from you and use a spatula to gently fold a third of the omelet on itself. Fold the side closest to the handle over.
Enlarge 7 Strike the pan handle two or three times with your free hand. The far side of the omelet should flip back on itself, completing the omelet envelope.