What is the purpose of whisking eggs when making an omelet?

Whisking eggs when making an omelet serves the primary purpose of aerating the mixture, which results in a light and fluffy texture. When eggs are whisked, air is incorporated into them, creating tiny air bubbles. These bubbles expand during cooking, which increases the volume of the eggs and contributes to a desirable, airy consistency in the finished omelet. This fluffiness enhances the overall eating experience, making the omelet more enjoyable.

While other processes such as adding flavor, cooking evenly, and mixing in ingredients are part of the broader cooking technique, they do not specifically address the unique effect that whisking has on the structure and texture of the eggs. The act of whisking is crucial for achieving that sought-after fluffy outcome, distinguishing the ideal omelet from a denser preparation.