Julia Child said it’s all in the wrist. But her omelet recipes took up 13 pages “Mastering the Art of French Cooking.”
My technique is a little less complicated. Maybe not as authentic. But it makes for a nice breakfast. I scramble the eggs first, then put them in to a pan with butter heated over medium-high heat. Then I turn down the heat, and let the edges of the omelet start setting. I lift them with a spatula and let the raw eggs run under the cooked, keeping moving and turning all the while. Once it gets set fairly well, I add the cooked (warm) ingredients, and fold the omelet out onto the plate in thirds.
It ain’t perfect, but it sure is good.