Omelette

Doneness

The eggs are puffed and fully set — no liquid or wet shine on top and no jiggle when you nudge the pan — and read 160 °F (71 °C). The surface stays pale and soft rather than browning, which is right for an omelette. A wet, glossy centre needs another minute or two; pull it the moment the top stops looking liquid, since carry-over heat firms it as you fold.

Oil & seasoning

Grease the pan or mould well — butter or oil spray over the whole surface and up the sides — so the set omelette releases in one piece instead of tearing. No spray goes on the egg itself.

Season with: Western / Denver (the benchmark): diced ham, bell pepper and onion with cheddar — cook the pepper and onion briefly first so they don't water down the eggs., Cheese: a simple two- or three-egg omelette with shredded cheddar, Swiss or Gruyère folded in — the classic., Veggie: sautéed mushroom, spinach and tomato (pre-cooked to drive off moisture) with a little feta or goat cheese., Meat-lover's: cooked sausage, bacon or ham with cheese — use already-cooked meat since the short bake won't cook raw pieces through..

Watch out for

• !Use a greased oven-safe pan or silicone mould. Beaten egg poured into a bare basket runs through the grate — this is the single most common air-fryer omelette mistake.
• !Pre-cook watery fillings (mushroom, tomato, onion, spinach). Raw, they release water that pools and leaves the omelette soggy and slow to set.
• !Use already-cooked meats. A 9-minute egg bake won't cook raw sausage or bacon through to safe temperature.
• !Don't overfill or pour too deep. A thick egg layer stays wet in the centre while the edges overcook — keep it shallow for an even set.