It seems that Alton is the "eggspert". I also use the "ease half of it onto the plate and then drop the other half over it" method. Thought this is NOT how we were taught as school.
Beat eggs with NO added water or milk. Put Pour them into a Medium High heat and turn the heat immediately to Medium Low. Stir the eggs (almost scrambling) in the pan with a heatproof spatula (like for scraping cake batters) until they start to set, then quickly flip it into thirds with the same spatula and ease it onto the plate. The omelet should have very little to no colour on it. I was able to do this for my practical exam after much practice and frustration and have never event attemped it again!
I am all for Alton!
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith