[arkades]

Tell us more about your process. Omelettes are pretty basic stuff, so odds are if yours aren’t coming out reasonably well it’s because of a triviality taken for granted.

Do you add your spices to the oil or the egg? Which spices?

[criddell]

The last one I made had only sauteed mushroom, jalapeno, goat cheese, salt, pepper, and eggs and I overcooked it. The pan was a non-stick pan and I used butter.

[arkades]

Jalapeño and goat cheese are a wonderful choice; I’d expect that to be quite delicious. At what stage(s) of the process were they added?

How did you cook the mushroom?

[criddell]

I sauteed the mushroom in butter, salt and pepper. They were delicious by themselves.

With the jalapeno I made the mistake of seeding it. It was super bland.

I added the mushrooms and jalapeno to the pan almost immediately after I added the whisked egg.

There's been a bunch of good ideas in this thread and the video of the guy making a Jacques Pepin omlette is great. I definitely have some new ideas for my next attempts.

[arkades]

I would add jalapeño at the butter stage, not the egg stage. Most of its flavor diffuses into the fats, so putting it directly into the egg will more-or-less confine its flavor and then steam it.

[criddell]

Thanks! I'll make that change.