Article first published as Diner Style Omelette on Blogcritics.

When making a simple omelette, I tend to whisk some eggs with a touch of water or even cream. So when I first approach this recipe, I was surprised to see that the cream wasn't whisked with the eggs. Instead, they're folded in. Huh?! Yes - folded. The cream called for in the recipe is first whipped to soft peaks and then folded into whisked eggs. The result is a fluffy, airy batter that's cooked on the stovetop like a giant pancake. Cheese and your favorite filling ingredients are added on once the sides of the omelette is set and then it's off to bake in the oven for a few minutes. Once it's done, add the remaining cheese and filling then carefully fold over and slide onto your eager plate. The problem is, I tend to overfill my omelettes and so the folding part didn't quite happen. The omelette is huge as it is and so I just topped it with the rest of the ingredients and then cut it in half before serving... an open faced omelette if you will. :) However you prefer to serve it, it's one tasty omelette and is just as good, if not better than your local diner!

Diner Style Omelette
recipe from Cook's Country/Food

Melt butter in 10-inch ovensafe nonstick skillet over medium-low heat, swirling pan to completely coat bottom and sides with melted butter. Add egg mixture and cook until edges are nearly set, 2 to 3 minutes. Sprinkle with 1/4 cup cheese along with half of the filling ingredients (bell peppers, mushrooms and sausage) and transfer to oven. Bake until eggs are set and edges are beginning to brown, 6 to 8 minutes.
Carefully remove pan from oven (handle will be very hot). Sprinkle with remaining cheese (and remaining filling, if using) and let sit, covered, until cheese begins to melt, about 1 minute. Tilt pan and, using rubber spatula, push half of omelet onto cutting board. Tilt skillet so that omelet folds over itself to form half-moon. Cut omelet in half. Serve.