On Tue, 24 Nov 2020 09:20:07 -0800, Taxed and Spent wrote:

> On 11/24/2020 6:38 AM, wrote:
>> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
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> I think people went to the one fold (in half) because the overcook the
> eggs, which makes a two fold (in thirds) much harder to do. Most
> restaurants way overcook the eggs.

The best omelette I ever had was in a greasy spoon diner in Boston during a
visit with my then wife over 40 years ago. When we left, we leaned over the
counter and tipped the cook. He was surprised!!!