This foolproof method begins on top of the stove and is finished in the oven, where the omelet puffs a little. The final produce looks splendid brought to the table. Use a well-seasoned cast-iron skillet or a nonstick pan with a heatproof handle.

TO MAKE A BAKED OMELET: Melt the butter in an 8-inch skillet. When the butter is foaming but not yet brown, add the eggs and filling.

Cook over medium heat. With a wooden spoon, move the edges of the egg mixture toward the center of the skillet several times as the eggs set along the rim.

After a minute or two, when the egg is set around the edges, transfer the pan to a 400 degree oven. Bake for 5 minutes or until the omelet is set and puffy but not brown. Garnish as directed.

Serve with generous side dishes, as omelet portions are small.