One secret to making the "Perfect Omelet" is to beat the eggs until they are light and fluffy with lots of air.
Some cooks like to separate the eggs and beat the whites until they are stiff. Break and stir the yolks and then gently blend in the beaten egg whites.
If you prefer, you can simply beat the eggs in a blender for thirty seconds, or with an egg beater until the eggs are light and fluffy.
Heat the skillet with 2 tablespoons of oil. When it is hot, add the eggs and continue to push them to the center of the pan until the eggs start to set.
Cook over medium heat. Lift the edges of the omelet with a wooden spoon and tilt the skillet to permit the uncooked egg to run to the bottom of the skillet.
When the omelet is an even consistency, turn it with a pancake spatula. Then fill omelet with filling, fold over, heat until cheese melts (or until the other ingredients are heated through), and serve hot.