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Make omelettes in advance and keep them warm on an oven tray without the omelette bottom discolouring?

Unless you're making a tortilla, which is designed to keep, I wouldn't. I don't know about discoloured but I'm guessing they'll be really overcooked.

If you need to make for several people then a tortilla may be the way to go anyway - you can just portion it out as soon as it's cooked, rather than trying to keep it warm and you can eat it cold if there's any left.

Pan cakes are always welcome

Je ne suis pas un home, je suis un omelette. lol

Av you a brown bottom?

Nothing wrong with discoloured bottoms...

But I guess what I make tends to turn out a tortilla rather than an omelette, anyway.

Are you making the omelettes in advance for people you don't really like very much

pot of hot water with a plate and a large lid on that, as you cook them tip them onto the plate under the lid ! personally i prefer passing them onto the people as they eat them ...or else 2 or 3 frying pans going at the same time?! extra hands will be necessary though ....

The discolouration was greenish, whether cooked in the normal way and kept warm in a stainless steel or aluminium dish. I tried making a baked omelette in a stainless steel dish today and the same discolouration occured in the time it took to cook.

Green eggs and ham?

Aluminum is said to turn eggs green, though I've never seen it for myself

I've never seen or heard of that. I don't use aluminium but all my pans etc are stainless steel or cast iron - no green omelettes. I suppose a non stick pan might be your answer but again I don't have any experience of them.

Apart from looking slightly gross does it affect the flavour?

Green eggs and ham, are you a fan of Doctor Seuss. When I was at school, all the pans were aluminium, we used to cook scrambled eggs and omelettes and nothing ever went green, we were never allowed to dry the pans with the tea towel as it made the cloth go black but that was all. Copper could possibly make something green?

http://atomickitchn.blogspot.ie/2012/02 ... -eggs.html

I was sort of on the right track

A couple of years ago a friend made custard in a brass jam , proper custard with eggs and cream , and that too turned a lovely shade of green , but somehow much less appetising than the green custard we remembered from our school days. We thought better of it and remade it in an iron pot.

...or feed your hens acorns if you want vivid green yolks , which might look a bit odd, but are perfectly safe to eat.