In France, you get 2 hours for lunch, and those who can go home to eat. This means, my husband and I eat at home together nearly everyday. I love the extra time together, but sometimes I run out of a) ideas or b) ingredients! On these days, it's time for an omelet.
Omelets are deceivingly simple. For years, I would always set out to make an omelet, and then have to call it scrambled eggs by the time I had it on the plate. This is a nearly fail-proof method I've figured out over time. Granted, the Cordon Bleu probably wouldn't call it a true omelet, but it works for me!
Start by mixing eggs and milk and whisking well.
Chop your veggies. I had a zucchini and an onion lurking at the bottom of the fridge.
Here's the secret. Lower the heat to medium/low (depending on your stove), cover and DON'T TOUCH for about 10 min.
Add some cheese, if you'd like. I used a soft herb cheese.
Cover and cook on low (or just turn off the burner at this point) until just ready to serve. Take a spatula and fold the omelet in half. Cut in half (or whatever division is necessary per number eating) and serve!