>>3695
Looks overloaded with stuff, by my tastes. More egg (& butter, and water), less ham, should get you something a bit fluffier. Of course, that's if you're cooking it for me. If you like it like that, then yay!
Still, good going, it looks entirely edible. Asparagus goes well with omelette, both in taste & cooking time & effort. As do, to my shame, oven chips...

I'd say it was overdone. Once the egg becomes thin, dry and brown you've generally fucked it.
The inside of an omelette should be moist and soft(er)

I like mine quite thick. Three eggs is usually good, with a touch of water beat the eggs for a good few minutes, seasoned just before cooking, then finished off under the grill. Goes fluffy as fuck.

For a first go, if you like it, then you've succeeded. What did you think of it, OP?

I'd argue that an omelette should be served cooked lightly enough to still be runny in the middle.

As a matter of nitpicking, I think something which is started in a pan and finished under a grill is technically a frittata rather than an omelette (but this is blatant pedantry).

>>3704
Yeah you're right. I'm a fat fucker and I like to load my omelettes/frittatas with filling goodness, and those bad boys aren't conducive to folding.

Although my omelettes aren't really thick enough to warrant frittata status. Ometatas perhaps. Or fritlettes. I like fritlettes.

But a real omelette, French-style, should indeed be a bit runny in the middle. Mmmph.