I can't make real omlettes either. Neither can Zack. My dad can, though. I think the trick is to use a really large pan (or very few eggs) and season it better than I usually do.

Scrambled eggs, veggies and cheese are Good, though.

I use a hinged, semicircular omelette pan that's probably older than I am. I don't know if they make them like that anymore, but it works teriffically.

Very much like that, yes.
My technique is to pour the entire omelette into one side of my pan—it can hold up to six eggs, plus veggies, without overflowing—close the lid, and cook until the eggs on the bottom are ready to part with the pan. I then flip it quickly over and cook the other side until it, too, comes easily away from the pan's surface. Of course I poke a few holes to make sure the eggs are cooked through.

GOD BLESS THE INTERNET

The pan used makes all the difference, in my experience. If you feel like you sould be able to make omelettes just fine in a regular skillet, I'd advise you to reconcider; it's not a matter of technique so much as having the correct tools.

I use a cast iron omlette pan with a 1" curved lip that makes it easy to slide a spatula gently under the egg. The pan is oval, about 10"x6", and can fit three eggs at a pinch.

I make omelettes by lightly beating my eggs (usually 2) with basil, salt, lots of black pepper, and a little water. I pour this into the hot pan and than pull the chrisp edges away all around the sides of the pan to let runnier egg hit the metal. When the top surface of egg is almost congeled I put my fillings on one half, than flip the egg over top, and scoot the whole thing around the pan for a while to let the innards cook/melt.

We have an omelette pan, by the way. Remind us before a Wincher's next visit, and it could be brought out there for a trial egg session.