Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
Wolfgang PuckI love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
Wolfgang Puck