The Steam-Finish Trick That Makes a 6-Egg Ham & Cheese Omelet Perfectly Fluffy Every Time

Chef Brian walks through his award-winning ham and cheese omelet technique using six eggs, extra virgin olive oil, half-and-half, and a steam-finish method to set the center without overcooking. He breaks down the rolling technique that intimidates most home cooks and explains why the same principles from scrambled eggs apply here. Great for beginners looking to finally nail the omelet.