I like omelets a lot. The key to a good omelet resides in the ingredients, and how well it is cooked. In order to keep your omelet from being runny in the middle, it should be flipped. This is the most crucial step, as doing it improperly can cause the whole thing to crumble –especially if you like to fill the egg batter with lots of vegetables. First make sure your pan is hot (but not too hot!) and primed with a little canola oil. I’ve found that my raw vegetables (for example: onion, pepper, broccoli, mushrooms, tomato, cilantro, *garlic, ginger), added to the eggs (in this case three eggs) and some spices and herbs (for example: Lawry’s , *garlic, Italian herbs, salt, pepper, etc.), cook perfectly along with the frying eggs. The difficulty lies in flipping this “loaded” egg batter. (* Garlic can be added in a dry powder form or fresh, depending on how powerful you want it to be.) The key is in the first flip, before the top has been cooked. This uncooked side can tear during the fli...