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I have a hard time making omelettes too. Whenever I go to fold them that just kind of break into pieces and end up being scrambled up.

I found that using a small (6 inch? 8 inch?) non-stick frying pan and lots of butter really really makes a difference. I watched the chefs at the breakfast buffet places when they make omelettes, alot of butter and the right size pan, as well as knowing how long to wait before flipping it. I have gotten much better at making omelettes they only fall apart once in a while now rather than all the time.

I used to have that problem. Then I learned how to make omelettes.

1. You need to start with a perfectly clean, perfectly smooth pan.
2. Heat the pan up all the way before starting to cook.
3. If you're using a nonstick pan, a very little butter or oil is still helpful. If you're using a normal pan, quite a lot.
4. Mix the eggs thoroughly before putting them in.
5. If the pan is hot enough, the eggs will start to set almost immediately. Resist the urge to push them around. Tilt the pan to get the eggs a uniform thickness.
6. Pan size is important. If you've got too many eggs for the pan, it will take a long time to cook. If you have a pan too large for your eggs, they will spread out too thinly.If you've got the combination right, the eggs will cover the bottom of the pan and still have some liquid sloshing around on top.
7. Wait. Add cheese if you're going to use cheese.
8. Use a spatula to peek underneath. If the eggs don't lift easily, don't force them -- go back to waiting.
9. When the eggs lift easily, add the rest of the filling to one side.
10. Eggs which flip can also slide. Slide the omelette off of the pan onto the plate, then flip the empty half over on top.

My omelette-cooking method is fairly similar to dsrtao, except I put the veggies in pretty early (as soon as the eggs seem solid enough to where the veggies won't sink to the bottom). Pan size / egg ratio is important. If we are in a kitchen together sometime I'd be happy to show/coach.