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To make a perfect omelet, do not beat the eggs too long, just enough to combine the whites with the yolks. The omelet pan should be very hot before you put the butter in and the butter must melt thoroughly before you pour in the beaten eggs. Keep moving the pan while the omelet cooks.

A tomato insert omelet makes a lovely summer dish, especially when locally ripened tomatoes appear on the market. Peel one tomato, remove the seeds, and chop. Add this, with 1/4 cup grated Romano cheese, 1 clove of minced garlic, and 1 tablespoon chopped fresh parsley to 3 eggs.

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