Chances are, you've heard of the fast-growing backyard chicken fad. My wife caught that bug, as usual, before the trend really took off. So, we get more then our fair share of eggs. Finding more than one or two ways to cook eggs has become important to me and my wife. Luckily, one thing I learned way back was how to make an omelet. Some people may think omelet's are reserved for IHOP and breakfast chefs. If you have just a few simple tools, and everyday ingredients, you can make a hearty omelet, fast and mess-free. That's right, I said mess-free! Most cooks don't think of eggs, as a mess-free ingredient. But if you cook it right, it leave little to 0 trace in the kitchen.
The key to a good omlelet is the correct egg-to-pan ratio. If you are really hungry, or want to split an omelet in half, then I suggest using 3 eggs, like I do in the video below (notice the pan I picked for a 3-egg omelet):
