Tilting the pan more than 30 degrees could cause the omelet to slip out, and less will not give you good leverage for the flipping motion.
Flipping an omelet that is stuck to the pan will make a mess, as some of it will stick in the pan and some of it will fly out.
If you flick too hard you could end up flipping the entire thing over, but flick too soft and you won’t get a proper fold.
Use a plate that is about 2 in (5. 1 cm) larger than your pan on each side. Don’t use a plate the same size as your pan or smaller or your omelet will not fit and could spill over the side of the plate. Don’t tip the whole omelet onto the plate, as you will need to use the pan’s edge to flip it in half.
Don’t raise the pan high or you may accidentally drop the omelet by dragging it off the plate. Instead, use a slow forward motion to push the omelet onto itself. [4] X Research source
Flipping an omelet when the sides have started to turn brown will sometimes result in an omelet that is well-done on the outside, but runny inside.
If you can’t get the spatula underneath the eggs cleanly, you may not have used enough oil or butter, or you may need to let the omelet cook longer to solidify more.
If the eggs seem to start breaking apart, either try to flip it from another side or wait a few seconds longer to let the eggs cook through more.
Allow the side still on the pan to cook to a golden brown, then flip it again, and allow the other side to cook to a golden brown too.
