… like these:
INOXIBAR Spanish Omelette Flipper Lid, 30cm Diameter Stainless steel
TESCOMA Omelette Flipper Pestro, Bianco 26cm Plastic
Does size matter?
Plastic or steel?
I wouldn’t bother if I were you. 
That’s one of those gadgets you manage perfectly well without until you find out they exist, and then you really, really want one!
How many omelettes do you eat, anyway?
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They look like a waste of money to me. Just a fancy name for a big saucepan lid. Or couldn’t you just use a dinner plate?
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I’ve just discovered Oats Omelettes so 3 a week:
Yes, I’m using a dinner plate at the moment but dinner plates slip from the hand (as I discovered recently … 
)
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Just man up, run the spatula under it and tip it out! 
🧑🍳
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Sometimes there’s just too much weight:
I raise the grill in my mini oven, set the dial to grill, and slide the frying pan in, so it cooks the top of the omelette. Works well for me.
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My grill is in the oven so too expensive to turn on and heat for a 2-minute “topping” … 
Buy yourself a cheap mini oven!
I think a “flipper” will be cheaper … and not take up worktop space … 
If you must do it, (and I can see your heart’s set ) I would just buy a replacement pyrex glass lid that fits your frying pan
At least it dual purpose then and you can use the frying pan covered for simmering food
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A good idea … but, it’s curved and lipped … I might buy one as well, though … currently I use a spatter guard for the 28cm pan … 
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I have something similar to this - came from Italy - and it is brilliant!
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Just buy it, don’t even think about it!
With Putin threatening to nuke us, l am just spend, spend now! YOLO 
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Nooooo, buy booze and chocolate instead!
Although perhaps it would work as a radiation shield if you held it in front of your face? 
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Ever thought of using the microwave? The memshab used to make egg foo young in a casserole dish in the micro. Needs to be stirred every so often and takes about 5 - 6 min but used to come out great.
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I don’t know if I’m doing it wrong… but I find I don’t need to flip my omelettes.
I just keep on breaking it up gently in the pan so that the runny “egg/splash of milk” mixture runs in to the cracks and cooks solidly just on the bottom.
The top, although cooked is more moist and that’s where I put my filling. I put it on half of the circle and then flip the other half of the omelette over with a spatula or fish slice.
The perfect mix of golden, crisp outside and soft, inside omelette.
My favourite filling by far is fried onion and tomato, a perfect Spanish omelette. Sometimes I’ll chuck a bit of grated cheddar on too for a touch of stringy cheese luxury 
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Omah…and?
I ordered the INOXIBAR on Wednesday - it arrived today - I will be trying it out tomorrow.
ETA I discovered, on unpacking, that the knob holder was broken. There were no “bits” in the box so it wasn’t broken in transit. Anyway, I repacked it, sent it back and re-ordered it (due Monday).
Oh No, that was a bit bad.
I hope to see your perfect omelette very soon!
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