An omelet is usually made with two or three eggs and is cooked very quickly in a sauté pan. As with so many established recipes and cooking techniques, the French are the masters of the omelet, which if cooked correctly, is light, moist, and slightly puffy.
There are several types of pans designed specifically for making omelets. A traditional omelet pan is made with low curved edges and a wide diameter bottom to enable the omelet to be rolled easily.