Perfect Cheese Omelet with Sauteed Mushroom and Thyme Filling
Appears in Cook's Illustrated May/June 2001
WHY THIS RECIPE WORKS
We wanted a foolproof omelet recipe that would produce a creamy, supple omelet with perfectly melted cheese that didn't leak all over the pan. We found that using a good-quality nonstick skillet, cooking the eggs with an on-burner/off-burne...