"Practically Perfect in Every Way" Omelet

Thanks to my amazing friend Kirsten, I have finally learned how to create the perfect omelet. But just because I know how to do it, doesn't mean it actually was. It was pretty good though as you can see by my artistic photo of it. Notice how the brown plate brings out the rich tones of the mushrooms...
Here's what you'll need:

3 eggs (1 entire egg and two just egg whites)
Add ins like mushrooms, green onion, shredded cheese, etc.

Instructions:

1. Cut up the mushrooms and green onions. Start cooking them in the pan on medium heat.

2. While those are hanging out, whisk the 1 whole egg with the two egg whites. You can add milk to them, just a little bit, if you want.

3. Most important step!!! Turn down the pan to a 3 or 4 (medium low) BEFORE you add the eggs. I even took the pan off the burner for a bit because the veggies were sizzling so much. This means your omelet won't be over cooked on the bottom and still runny on top. Ew.

4. Now you add the eggs and swirl them around to fill the pan. This is where you pretend to be a fancy chef who trained in France (if you want to pretend the whole time, you have to crack the eggs with one hand and chop the veggies really fast with a giant butcher knife).

Tip for swirling: don't get too crazy or else you'll have this weird flaky crust around the edge. It has a weird texture and doesn't taste very good.

5. Covered the pan so the steam cooks the top. Let it sit until the top isn't runny anymore. Then remove from pan and fold in half. Voila! The Perfect Omelet!

When you try it, let me know how it goes and if you have any tips to add. And of course I must thank my wonderful friend Kirsten for making this post possible. P.S. her blog is kind of amazing. Just sayin'.