OK Dale, about them omelets...

It is better to make several small omelets than one large one.  Omelets should be served at once - let the family wait for the omelet rather than the omelet for the family.  With a little care one can soon become an expert at making them.  They should cook slowly, be a delicate brown when done.  Avoid burning. 

Pineapple Omelet

Beat the yolks of two eggs until light and foamy, add a pinch of salt, 2 tablespoonfuls of milk, two tablespoonfuls of powdered sugar, and one-half cup of grated/diced pineapple.  Beat the whites stiff, fold lightly into the yolks.  Melt a teaspoonful of butter in an omelet pan (it is best to keep this pan for omelets alone), let the butter cover the pan; when bubbling turn in the omelet, cook slowly and carefully until brown on the bottom, then set the pan on the upper grate in the oven for a minute to dry.  When the center is dry as you cut into it, run a knife around the edge, then under the half nearest the handle, and fold over to the right; then invert the omelet on a hot platter.  Sprinkle thickly with powdered sugar and score in diagonal lines with a clean, red-hot poker.  The burnt sugar gives the omelet a delicious flavor. 

Enjoy, CR