French omelets require finesse, an appropriate pan, a deft hand, and are commonly enjoyed with no filling. Diner-style omelets are the opposite: They are always filled, easy to make, and breakfast joints across the country are whipping them up by the thousands on flattop griddles as you read this. If you doubt your ability to flip the thin egg layer over the filling without tearing it, use the trifold method. To make them on a well-seasoned griddle, confine the spread of the beaten eggs by quickly corralling the egg into a rough, 6- to 8-inch square shape with a large spatula or turner (turn using the trifold method). To make an egg white omelet, substitute 4 egg whites (about ½ cup).

Have ready:

Beat with a fork until the whites and yolks are blended:

Melt in a 6- to 8-inch nonstick skillet over medium heat:

Tilt the skillet to coat the sides and bottom thoroughly. When the butter is hot and has reached the point of fragrance, but is not browned, pour in the eggs. Tilt the skillet to evenly distribute the eggs, going halfway up the buttered sides if the skillet is on the small side. For a fluffier texture and quicker cooking, lift the edges of the solidified egg layer up with a spatula and tilt the skillet so the uncooked egg mixture fills the gap (repeat on all sides). When the top of the egg layer is beginning to set, add the filling in a wide strip down the center for a trifold omelet or distribute on one side for a half-moon. For the former, flip the small, untopped sides over the filling; for the latter, fold the empty half over. If the filling needs to be melted or heated through (or if you want to ensure that the egg is completely firm), carefully flip the omelet over, remove the skillet from the heat, and let sit for an additional minute or two. Slide the omelet onto a warmed plate and serve immediately, garnished with, if desired: