Cook's Illustrated (April 2013)
As the write-up accompanying this Cook's Illustrated recipe says, there are basically three kinds of omelets.
There's the French omelet, with its uniform, creamy crepe-like texture and sparse accoutrements.
There's the American diner omelet, with its thicker texture and slightly scorched exterior bursting with cheese and other fillings.
And then there's the fluffy omelet. It's light and delicate and ethereal.
It was time for us to round out the trifecta.