The nice thing about learning to make a French omelet is that even if early attempts at proper technique result in total disaster, all is not lost. You'll still be able to enjoy some very acceptable scrambled eggs, since only the method of preparation distinguishes one of these egg dishes from the other.
Omelet preparation requires a special pan--either one of the traditional French-style made of spun steel and used exclusively for omelet preparation, or any of the small (6-, 7- or 8-inch diameter), heavy-gauge skillets with sloping sides and nonstick interiors. Most of these pans have long handles to assist with the manipulation during cooking.
Blend With a Fork
Begin preparation by breaking three eggs into a small bowl. Blend the whites and yolks well with a fork, but the mixture should not be foamy. Some recipes call for a tablespoon of milk per egg or a little water, and most people add a little salt and pepper for flavor.
Heat about one tablespoon of butter or margarine in the skillet over medium-high heat. As it begins to melt, tilt the pan to thoroughly coat the bottom and sides. Then, just as the butter begins to sizzle and turn brown, add the beaten eggs.