Julian O'bubo's Two Pan Method to making the perfect omelette

Do you strive for perfection? Do you want to make a circular omelette, but end up making scrambled egg? Do you think you can never make an omelette like you see in cookbooks? Well fear no more, for Julian O'Bubo (My Irish alter-ego) is here.
Through long research and dedicated dedication I have found a way to make the perfect omelette, it's called the 'Julian O'bubo Two Pan Method' Yes Two-pan method. As the name suggests you will need two non-stick frying pans. Mix your egg and ingredients (mushrooms, fish, chicken etc) in a mixing bowl and begin to fry, when the bottom of the mixture has hardened, get the other frying pan (with oil or butter in it...obviously) and turn the runny side of the omelette unto the other pan. When both sides are done, you my friend would have made the perfect omelette!

Please be careful....hot oil is involved.

Your omelette should vaguely resemble this:

If it doesn't look like this then you have messed up along the way, toss it in the bin and start again!