How to make the perfect omelet, according to chef Michael Symon

Omelets are classic breakfast fare, but not all are created equal.

Chef Michael Symon shared some pro tips on how to make the perfect, fluffy omelet with "Good Morning America."

The key to the perfect omelet, Symon says, is to "walk away" and be patient. Once you place the lid on the pan, his recipe calls for you to "turn off heat and walk away. Make some coffee or have a orange juice, make your toast, read the news etc." Return in 5 to 7 minutes and behold, the perfect omelet.

Get all of his omelet-making hacks and the full recipe below.

Michael Symon's Omelet Pro Tips

Add a little water or milk when whisking to make a fluffier omelet.

Use a fork when whisking eggs and whisk as vigorously as you can for 30 seconds to get some air in your eggs, which will give you a fluffier omelet.

If adding meats, cheese or veggies, make sure they are cut thinly or are shaved finely.

Typically, I don't love nonstick pans but having one for eggs, crepes or pancakes is a good idea.

I like an omelet without color. If you prefer yours golden, leave the heat on for 39 additional seconds once you put the lid on.

Don't start your roast until you put a lid on the omelet!

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Recipe for Michael Symon's Walk-Away Omelet

Ingredients:
3 eggs
1 tablespoon water
1 teaspoon butter
Salt and pepper
2 oz cheese, meat or veg of your choice

Directions:

Whisk eggs with 1 tablespoon water.

Heat nonstick 8-10 inch skillet over medium heat.

Add butter and melt until frothy -- about 30 seconds.

Add eggs and swirl around to coat the pan.

Season with salt and pepper.

Add meat, cheese or veggies.

Place lid on pan and turn off heat and walk away. Make some coffee or have a orange juice, make your toast, read the news etc. Return in 5-7 minutes.

Cheese should be melted and eggs set.

Roll omelet and place on plate and serve.

Enjoy!