The Perfect Omelet

Heat a small omelet pan over medium heat for 5 minutes.

Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).

Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.

Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute.

Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients.

As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting.

When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)

Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet.

Enjoy!