stopping while there's some barely cooked egg left. with the pan flat on the heat, shake it back and forth a few times to settle the mixture. it should slide easily in the pan and look soft and moist on top. a quick burst of heat will brown the underside.
grip the handle underneath. tilt the pan down away from you and let the omelet fall to the edge. fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelet tips onto a plate - or fold it in half, if that's easier. for a neat finish, cover the omelet with 