1TRADITIONAL: For this omelet you will need a small non-stick skillet. Break the eggs into a bowl and beat with a fork or whisk until mixed. Add the salt and pepper and if you want, some herbs. Dill goes good with eggs, or an italian blend.
Heat the pan (6"-8") and add the pat of butter. Wait until the butter is done foaming and add the eggs. Cook, stirring with a wooden spoon or rubber spatula, for about 30 seconds, pulling in the edges of the eggs and letting the uncooked egg flow out into the skillet. Cook until just set, but still wet, about 15-30 seconds. Sprinkle any fillings you might want, like cheese, bacon etc. over the top. Loosen the edges with the spatula, flip one edge over the filling and slide onto a plate. (It keeps cooking a bit after the heat is off). Voila!
2FLUFFY OMELET: This time you are going to separate the eggs with the yolks going in one bowl and the whites going in another. Have you fillings ready and set aside. Heat your oven to 375 degrees. You need either a hand or standing mixer to beat the egg whites to stiff peaks. But first, lets mix the egg yolks with the melted butter and salt and pepper and set aside. Sprinkle the cream of tartar over the egg whites and start whipping, slow at first for about 2 minutes, then at high speed about about 2-3 minutes more until stiff peaks start to form. Add the egg yolk mixture, folding it in.
In an oven safe non stick skillet, put the rest of the butter and melt on the stove top, swirling the pan to spread the butter. Wait until the butter stops foaming, then add the eggs. Swirl a little to even the eggs out, add some cheese or other filling and pop into the oven. Keep an eye after about 4-5 minutes until it is done the way you like it. Remove from the oven and loosen the edges with your rubber spatula. Slide it onto a cutting board and let it rest for about 30 seconds. Then fold it over, slice it in half and serve. This will be one fluffy omelet!