Another flat omlette...

[bakedpotatoforlunch]

Just cooked myself a late lunch - an omelette as I've not had one for a while. As ever with my omelette it's turned out flat again. Not sure where I'm going wrong really.

What I did: Frying pan readied with medium-hot oil until on the point of smoking, two eggs whisked until beginning to turn a little foamy, added a splash of water which I then turned into the pan gently pushing the edges in as it cooked. But not to the light fluffy consistency I long for but just into a flat yellow disc.....again!

All suggestions welcome!

Much smaller pan,more eggs and use butter,I don't add water.

Pan is too big for 2 eggs!

No water, no milk

start on the hob and then when it’s starting to set pop it under the grill. Mine always puffs up beautifully doing the above!

Do it the French way - they're like little fluffy buttery pillows.

https://www.seriouseats.com/classic-french-omelette-recipe#toc-the-classic-technique

No tips, just thinking that, ‘Another Flat Omelette’ would have made a brilliant 1980s band name.

Ah ok; the French way has the inside still runny like scrambled eggs, with only a very thin outside layer actually cooked. I like my omelettes (almost) cooked through. Horses for courses.

Ew, water?
A splash of milk, always!

Three eggs

No water

Butter and plenty of eggs, medium heat, just to cook slowly so it doesn't go all rubbery. I've never added water or milk. If I'm making a big frittata like omelette in a large pan, it easily requires 11 eggs.

I worked in a whole kitchen full of French chefs and was shown how to make an omelette by one who now has a Michelin star. Neither he or any of the others added anything to the omelette egg but seasoning