Omelettes are not very difficult to make. You just whip up some eggs, pour them into a frying pan, and they don't even require any real attention or work the way scrambled eggs or poached eggs do. The hardest part is flipping the omelette over, and really, if you do it right, you don't even have to do a flip. You can just slide the mostly-cooked thing onto a plate and fold it in half.
But for some reason, my non-cooking friends and family members think I am pure genius when I make a big fat gorgeous omelette, bursting with bacon or sausage or a whole market basket's worth of vegetables, and of course, oozing with cheese. They get especially impressed when I make an omelette with some sort of theme, like Greek - bell peppers, Kalamata olives, red onions, tomatoes, and though the cheese isn't oozing, Feta cheese crumbled all over the top looks almost....like the omelette cook at the hotel brunch buffet made it.
I feel like I should tell them...
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