Prepare Filling and Beat Eggs
Whisk eggs until mixed thoroughly, but you don’t need to beat them for 10 minutes. No need to add milk or cream either. Just mix until all the yolk and whites are combined.
Note: If you’re using chives, add to beaten eggs before cook. Other fillings, add with cheese. Make sure any fillings such as mushrooms are already cooked before using in the omelet.
Add Eggs and Stir Until Mostly Curds and Little Moisture Left Then Add Filling and Fold
Note: Stir constantly until the eggs are curdled and starting to dry. As soon as the moisture fills the wholes in the eggs more slowly, stop stirring and add the filling. If the egg is cooking too quickly, remove the pan from the heat, reduce the heat, then return to the heat stirring the whole time.
When you add the cheese and other fillings, the inside will still be wet. When you fold the omelet, it continues to cook. You’re not eating raw eggs. The egg will cook by the time it is eaten.
Note: I like salt, pepper, and cayenne pepper. Use whatever seasoning you prefer. It definitely needs salt though!
P.S. – I season after cooking. I find eggs stick more if you season before cooking.