Super Dave must have worked in a restaurant as I did many years ago.
Crack the eggs into a small pot with a handle. Grab a whisk and beat them till blended. It takes just a few seconds.
Heat your pan and oil very hot. Pour the eggs into the oil. Do not move the eggs at this moment. As Dave suggest, when they look like they are about to become an omlet just pull the edges inward with a fork or wooden spoon. Keep pulling them inward and do not stir them as if trying to scramble them. You want to leave the air that you beat into them.
DO NOT overcook. As soon as they are no longer slimy or slick pour the pan onto a plate or cool skillet. The cooking must stop.
Many people pour the whipped eggs into a pan and stir the heck out of them. Resist the urge to stir them too much when cooking.
If you want to add cheese do so as soon as you pull them off the heat. I love the Mexican cheese blend.
To make a beautiful omlet (cheese), just pour the eggs onto the hot pan and carefully pull the sides in while tilting the pan to pour the uncooked egg part into the hot oil. Once there is no more loose egg on top give it a flip. Cook for about 30 seconds as you put your ground, chopped, or grated cheese on top. Carefully fold the top over as you pour the pancake of egg and cheese onto a plate. Use a paper towel to pat the omlet dry of any excess oil or butter.
