[stronglikedan]

Lots of ground black pepper (not fresh-ground), a pinch of onion powder (one for each yolk), a pinch of salt (one for the entire omelet, and some good Swiss cheese (cover the inside of the omelet with one layer of grated cheese before folding).

Also use really good salted butter (I use Kerrygold exclusively) liberally - two pats in the pan before the eggs, one pat after the fold, and one pat after the flip.

And, of course, never turn the heat higher than mid-point. I personally heat the pan on medium (5), and then turn it down to 4 right before I put the contents in. After the fold, heat both sides only until golden-crsipy areas start to form.