underneath. Continue pushing in the edges of the eggs
and tilting the skillet, working all around the pan, until
the omelet is almost set, about 45 seconds. Sprinkle the
ham and cheese over half of the omelet, remove from the
heat, cover, and let the omelet sit until it reaches the
desired consistency, about 1 minute.
Using the silicone spatula, loosen the edges of the omelet
from the skillet and shake the skillet to ensure that it’s not
stuck. Carefully fold the omelet in half, then slide it onto
a serving plate and serve immediately.
DINER-STYLE MUSHROOM, PEPPER, AND ONION
OMELET
Omit the ham. Melt 1 tablespoon of the butter in a 10-
inch nonstick skillet over medium-high heat and cook
until lightly browned. Add ½ cup sliced mushrooms,
season with salt and pepper, and cook, stirring and
tossing frequently, until they’ve released liquid, the liquid
has evaporated, and the mushrooms have started to sizzle
again, about 3 minutes. Add ½ cup diced bell pepper and
½ cup diced onion, season with salt and pepper, and
cook, stirring and tossing frequently, until the vegetables
are softened and lightly browned, about 5 minutes
longer. Transfer to a small bowl, add the cheese, and toss
to combine.
- Wipe out the skillet with a paper towel, return it to
medium heat, and cook the omelet as directed. When the
omelet is almost set, sprinkle the vegetables over half of
it and proceed as directed.