Omelettes

I recently have gotten into perfecting "The Omelette". I have done some initial research which includes watching the master herself Julia Child in the French Chef. What a great treat to seen her French Chef episodes on DVD. Although many developments have ocurred in the culinary world in the last 40 plus years, there are still alot of relevant information. Her omelette preparation is classic.
Julia perpares an omelette in 20 seconds, using a incredibly hot non stick pan, with the perfect wrist action to keep the omelette moving so not to brown. If you have the opportunity and want to see the beginning of food tv you need to rent or purchase her French Chef Series not only educational it is also a combination of comic relief as well as seeing first hand why all of America loved Julia Child so, so much!!!
I have also discovered the difference between the American omelette and the French version. The American tends to be filled with more ingredients and has more fluff. The French tends to have less filling and is rolled in a more classic form.
Omelettes were recently featured on a Throwdown episode on the Food Network. The Squeeze Cafe located in Calfornia was featured. Although they lost the competition they had a great omelette. I think they lost because they over cooked it!! The key to a fabulous omelette is it should have no color from cooking.
Their recipe was a four egg omelette with a filling of crisp bacon, sauteed avacado and mushrooms in a white wine sauce and jack cheese. I tried it and what an allsome combination. I pulled up their cafe menu and they have an endless amount of other great combination ideas as well.
I plan to continue to research The Pefect Omelette. I look forward to having a omelette party very soon to practice all my recent discoveries.

Enjoy!!!