" > wrote in message
...
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.

---

I now know that I have an egg intolerance so I can't eat them. I think I
only ever had an omlet in a restaurant once. It was a fancy place and it was
brunch. There was an omelets station and they were made to order. The chef
did the three fold. It was kind of cool because the stuff he put in it,
didn't really mix into the eggs.

I did try making one like this at home. Never worked. I just wound up making
scrambled. In the overall scheme of things, I don't really see the
difference.