How to Make an Egg-cellent Omelet

I made my first omelet earlier this year (I know, I’m really behind but I just wasn’t courageous enough to try it) and it turned out pretty well.  It helped that I used my husband’s crepe pan and took it really slow, relying on the now-fuzzy instructions I was given all the way back in 8th grade Home Economics (I made my partner do the dirty work).  Eggs make me nervous for about a million reasons.  They could contain salmonella, they break easily, they could be either good or bad for your heart (depending on which reports you believe and whether they contain Omega 3 fatty acids), they burn easily, they can be made in so many ways and, of course, there’s Humpty Dumpty’s tragic accident.  While most people probably aren’t as neurotic as me, I think that a lot of them do shy away from getting “fancy” with eggs. 

Fortunately, the Today show had a segment all about making an “egg-cellent” omelet (we’ll forgive them for that corny description).  Believe it or not, the chef doesn’t use milk!  Watch the segment: