That said, I do have a formula that works for me. I start with a 10-inch, heavy nonstick pan and heat it over medium heat. French chefs, who often don't care about their hearts, use butter. I use PAM.
After whisking the two eggs in a cup, I pour them in the skillet, twisting it to cover the entire surface.
After about a minute and a half over medium high heat, the eggs will be set enough to fill. I used chopped grape tomatoes and plain goat cheese. I sprinkled them on the left half of the omelet. A twist of salt and pepper would be welcome at this stage, too.
Now comes the fun part. Using a spatula, I loosened the edges and flipped the other half over the filling.
Slide it onto a plate and voila!