A trick I use when making an omelette is when the egg starts to cook, start to pull the sides of the egg away from the skillet and let the still runny parts on top run behind/under the already cooked part of the egg. That way you will get a more thoroughly cooked omelette with less chance of overcooking. Also, think about building depth of flavor when you are cooking, like sautéing the bell peppers before putting them in the omelette. Just a couple of things i have learned from working in a kitchen. But honestly, awesome job brother, it looks great and that was a top tier fold 10/10.
A trick I use when making an omelette is when the egg starts to cook, start to pull the sides of the egg away from the skillet and let the still runny parts on top run behind/under the already cooked part of the egg. That way you will get a more thoroughly cooked omelette with less chance of overcooking. Also, think about building depth of flavor when you are cooking, like sautéing the bell peppers before putting them in the omelette. Just a couple of things i have learned from working in a kitchen. But honestly, awesome job brother, it looks great and that was a top tier fold 10/10.