The key to a good omelet is to get the pan to a medium/high heat. Once hot, add the butter and wait until it melts. After the butter melts, add any ingredients that need to be sauted like peppers, onion, ham, bacon, shrimp, etc. Let the fillings cook almost completely then add 3 eggs per omelet with 2 tsp. of milk (or water) and a pinch of salf.
Do not add cracked pepper until service as this will make the eggs turn green.
Once the eggs have been added you must pull the cooked bottom away with a rubber spatula to the side of the pan and then let the raw egg coat the bottom, repeating the process until all the eggs are coagulated. Try not to let the eggs brown so use a medium/low heat for this process.
Let the mixture set over the heat for a minute while running the spatula around the edge of the pan.
Flip the entire omelet in one toss and add the soft fillings like tomato, cheese, crab, etc. on 1/2 of the omelet.
Take a plate and roll the omelet out of the pan onto the palte and serve.