Use 2 eggs to make an omelet for one serving, 4 eggs to make an omelet for two. Never make an omelet with more than 5 eggs. If you are serving four people, make two omelets back to back. They’re that fast.
Use a heavy 7- to 10-inch nonstick or well-seasoned skillet with low, sloping sides and a comfortable sturdy handle that won’t get hot. A small flexible spatula is essential; we like a heat-resistant rubber spatula.
Have the filling all prepared and warmed, if it was refrigerated. Don’t overstuff: figure 1/4 cup filling for a 2-egg omelet. The filling can be just about anything (see “Filling Ideas”).