An omelette ought never to be stiff enough to retain a very neatly rolled-up appearance. If cooked with proper rapidity it should be too light to present a fixed form, and on reaching the hot dish should spread itself, rather, on account of the delicacy of its substance. Books that counsel you to turn an omelette, to fold it, to let it brown on one side, to let it fry for about five minutes, etc., are not to be trusted.

David, Elizabeth, Book of Mediterranean Food, loc. 112