Reflections on making 50+ omelettes

I started making omelettes because
a) I thought it would be funny to take sasha Chapin's tweet literally as well as seriously
b) actually follow through a la visas do 100 thing
c) wanted a source of protein to bulk with
d) I like omelettes and I'm frustrated by the brown ones.

Halfway through, I'm not really sure what I've learned. I suspect I haven't really gone deep enough to actually gain the expertise sasha promised. Most of my omelettes are copies of each other.

But I have actually gotten better and faster at making tasty omelettes. Let's see what I've learned.
Coriander is magical. It is the perfect herb for flavouring an omelette. I tried basil and celery. Celery gives you an interesting sharp flavour. Basil doesn't quite work.
Salt is important. Be careful to balance the salt against the number of eggs and whether or not you're adding salted cheese.
Too much oil is not pleasant. Under oiling a non stick pan is relatively okay unless you're making a Pepin style french omelette. Then you need to make sure there's enough oil you're omelette slides around nicely.
I experimented with removing some yolks because my eggs had a very high yolk-to-white ratio. Too few yolks (1-2 to 3-4 whites) is a rather tasteless omelette. 6 yolks is too rich.
I need a better spatula or to be less scared about flipping the pan like I'm making pancakes.
Heat intensity and time are the trickiest part. Too high heat will brown the bottom before the top solidifies. One possibility is to turn early, if that can't be done cover the pan. And reduce heat.
The other trick is to stir madly early. If you keep stirring slightly too long you end up with scarmbled eggs or at least a visually imperfect omelette.

More general reflection.
I started out assuming I already knew the basics and would get better with practice.
But one of the most helpful things was aladyonfire sending me the Binging with Babish video, which showed me a completely different style of omelette. I'm feeling kinda stuck again now so I think it's time to find out how other people make omelettes. 
I think this is actually quite a useful lesson for me, in the sense that I have a tendency to forget that asking for feedback or ideas on specific details of what to do is a thing-i-can-do.



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