Hello. I am a profession with breakfast foods from waffle house. SO this is how you make perfected omelets. First off the take 4 eggs, and crack them into a bowl. Make sure you use coking oil enough to surface the whole pan. Swirl it around through some extra out normally. THe eggs before you drop them into the pan you have to stir very very well. HERE is the important part! If you stop stirring at any moment the omelet will not cook right. So you stir the eggs before you drop them in the pan. Maybe even while pouring. At waffle house we blended the eggs until we were ready to cook to omelet. Make sure the pan is very hot before droping eggs. Let the eggs sit there for a bit until the whole bottom lifts off the pan a bit. Strong solid cook at the bottom. Thick liquid on top. Use your wrist to harshley swing the eggs around in a vertical/horizontal manner called, "FLipping it over it's self." Kinda flips the egs over them selves that liquid will seap under the cooked eggs. Use spoon to loosen the newly cooked eggs. After this a little bit, then use your spoon and cut the bottom of the omelet very wide open for more liquid eggs to seap through. Repeat wrist method and eggs will cook extremely fast. Repeat that until you find your self comfortable enough/egg liquid is mostly gone. Loosen the eggs the final time; use your wrist in a smooth wrist motion to flip the omelet completely over . Let the omelet set there until finished cooked. Use spoon to slide omelet off pan slightly, while also using the pan to flip omelet perfectly in half for the perfect omelet.
I would assume you would handle the eggs gently, and with care as to not break them. If you are not at the part where you put the eggs in the pan yet, I would put them in a bowl so they do not roll off the counter and crack on the floor.
