Steak Fajita Omelet

Omelets. They're one of those dishes that can scare the hell out of newbie cooks. I know people who have been cooking for years who won't even attempt them. I myself don't make them much, mostly because I always want them to look like this: And they usually wind up looking like this: Not that loaded scrambled eggs aren't a good time, they are. I've even posted about them before. But they aren't omelets. I've tried a lot of different ways to make omelets and the one that works the best for me is simple, even if it takes a bit longer.

First, I get my stuff ready. This time I had some leftover fajita fixings; steak, onion and peppers, which I chopped into bite sized bits. Melt some butter in a small nonstick skillet that's been heated on low and toss all the goodies in. Then take some eggs, add some milk and whisk them together. Pour them into the pan. Now let it sit. For maybe seven to ten minutes. No, really. With the heat on low the eggs will barely even brown. Once the eggs are almost cooked, (add cheese now, if you are going to) get a spatula under them and flip. It doesn't always work. But if it does you will want to let it sit for a couple more minutes then flip it again. Let it sit for another minute or two and slide it off. If it breaks, treat it like scrambled eggs. Since that's what it is. This time around I got half a lovely omelet and half an order of fajita scrambled eggs. Both were wicked good. Fajita fixings and eggs are an amazing combination. But what I want to know is this, how do you make omelets? Do you get lovelies, like the one I made for my girlfriend up at the top of the post? Or do you get Two-Face here, like the one I made for myself. I'd love some tips. Or stories that make my omelets look better. Heh.