While cooking omelet's eggs, there's always a moment of truth. You either fold it into an omelet or it falls apart, leaving you with scrambled eggs.
Actually, the proteins in eggs make them prone to sticking to the bottom of pans. These proteins make a chemical bond with the pan's metal when heated.
The only way to avoid this from occurring is to break the binding and fold the omelet at the appropriate time during cooking.
Most people prepare omelets by pouring the eggs in and leaving them to cook. You should instead briefly scramble them before cooking them.
According to Eat This, Not That, begin with oil or butter in a pan, then add the beaten eggs and whisk them with a spatula.
Fat forms a protective barrier against the pan's surface, and continual motion prevents the egg's protein from creating a chemical link with the pan's metal.
If you continue to whisk the eggs, you will end up with scrambled eggs, therefore in order to make an omelet, you must wait until the eggs are nearly scrambled.
After tilting the pan to disperse the remaining liquid eggs, the omelet should fold easily.