Making Omelets
The proper pan is important for successful omelet making. For a 2 or 3 egg omelet, an 8-inch (20 cm) skillet is the best size. It should be shallow with slopping sides to make it easy to slide the finished omelet out. If too large a pan is used, the high heat necessary cannot be maintained and cooking will be prolonged, resulting in a tough omelet. A 6 or 8 egg omelet can be prepared in an electric frying pan, as it provides an even source of heat. 
Always prepare several individual omelets, rather than one large omelet. You'll find each will be lighter, fluffier, and easier to handle. Individual omelet’s can be quickly made in succession and held on serving plates in a warm oven. A good quality non-stick coating on the pan simplifies omelet making. Give an uncoated pan an almost stick free surface by treating with salt: Heat pan, and then remove from heat. Add 1 tsp (5 ml) or more of salt and dry-scrub thoroughly with paper towel. Empty salt from pan and repeat until salt remains white. The salt acts as an abrasive, leaving a satiny smooth surface. Wipe pan clean.
The pan is hot enough when a drop of water will roll around instead of bursting into steam immediately. Photo from The American Egg Board Water, not milk, is recommended for omelet egg mixtures. The water turns to steam, producing a light, airy omelet. Milk is great for creamy scrambled eggs but omelets require water to give them their lightness. Omelets, like scrambled eggs, cook very quickly. Always have your filling ingredients chopped, cooked, and ready before you begin cooking the eggs.
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this post is a request by ( trollwatcher ) here is enjoy it!!
Thanks Luis, but the request was for "Scrambled Brains" man :(
This is really scraping the bottom of the barrel if the only posts you can thing of are how to cook eggs.
It's about time that posts are only counted towards the free RS account if they exceed a certain quality.