. . so I never use it, but milk or cream in omelets is controversial anyway. A 1/2 tablespoon of water to three eggs does fine for me.

I don't try to guess the smoke point. I heat the pan without butter. When a chip of butter tossed in sizzles just right the pan is ready. In goes the butter, then the eggs.

I fold the omelet to the plate. Let it slide out of the pan onto the plate until it's half out, then flip the other half over from the pan.