Breakfast

Chop the filling.
Mix/beat the eggs and, if desired, add milk to thin.
Pour the eggs into a cool frying pan.
Heat the pan while stirring constantly.
Stop stirring when the egg begins to solidify.
Pry the solidifying egg loose around the edges.
If the top remains liquid, pry up an edge and tilt the pan to let liquid egg flow underneath.
Keep loosening the edges until the omelet can slide in the pan.
Flip the egg without ripping it (use a wide turner or toss the pan).
Place the prepared filling on the egg.
Wrap the egg around the filling and serve.
Heat the griddle (for a large flat cooktop).
Pour the eggs onto the griddle and spread them thin using a spiral motion.
When the egg has set, gently add fillings on top.
Fold the egg over the filling using a large turner.
Flip the omelette to cook the other side when the bottom has cooked.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.