I have always had a great deal of difficulty making omelettes, and this recipe just solved my life-long problem! I followed the technique exactly as posted, and the result was a beautiful, intact omelette for dinner. I used a Colby Jack cheese, some imported ham, chives, and some mushrooms, finishing it off with both paprika and sriracha (which I may have gone a little overboard with). I didn't try to push my luck, though, and opted to fold the omelette in half. Thanks for sharing this foolproof recipe! Made for Fall PAC 2012.