As with so many dishes, there are many ways to get to the same end when you’re making an omelet. I prefer the classic French method which uses high heat, a lot of shaking the pan, and folding the omelet in three onto the plate.

If that scares you a little (it shouldn’t, but…), you can lower the heat and move the egg around more slowly, letting the uncooked egg hit the pan and then folding the omelet in half onto the plate. This is the American method of omelet-making.