Impossible Omelettes

It's how it tastes that counts right?

Does anyone else in the universe find omelettes tricky to make? Supposedly the simplest thing in the world, quick and easy, I always find myself in an eggy mess, while everyone everyone else seems to produce beautiful golden folded omelettes with just the right amount of ooze. As someone who cooks a fair bit I know I should have mastered the art. But I haven't, and I fear it may be too late. Maybe I haven't got the right frying pan. Or maybe I'm just an egg moron.

This morning I thought I might give it another go, I looked in the fridge, decided I had sufficiently interesting fillings and got to work. A few minutes later I had a right mess going on, it had stuck to the pan, no chance of folding it over, but as it hadn't quite burnt, I mushed it all together, cooked it through and it tasted great, and it reassured me that it's what it tastes like that counts. You could make this with anything, chorizo, spring onions, cheddar, peas, tomatoes, spinach, smoked salmon, anything that goes in the dreaded omelette I suppose.

For what is essentially interesting scrambled eggs, that feed one: fry a small chopped onion in butter in a small frying pan until softened. Add three beaten and seasoned eggs, let it sit and cook for about 30 seconds, add chopped feta and parsley, scramble until cooked, stick a fork in it and repeat after me: 'I never liked omelettes anyway'.