The perfect omlette

Was reading an article about creating french omelets and I gleamed a few tricks.

Use small cubed cold butter with the eggs, stirring over medium heat. The butter keeps the proteins in the egg from forming long strands as it melts, keeping the omelet tender.

The eggs, should be stirred rapidly until most of it is cooked and then flame off and covered which will cook the omelet the rest of the way for a minute or two.

Covering will cook the top of the eggs rapidly so the bottom of the omelet doesn't brown and it remains eggs remain soft.