Just as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what kind of omelette you end up with. This smoky version, perfect for spring, uses my basic technique for diner-style omelettes with large, tender, browned curds and plenty of space for fillings. (BACON!)
Click here to see this recipe: https://www.seriouseats.com/recipes/2016/04/diner-style-asparagus-bacon-gruyere-cheese-omelette-recipe-food-lab.html
