Williams Sonoma sells a "French Steel Crepe Pan" made in France for $25. It is 9" wide, 1" deep and makes an 8" crepe or omelette. This is the type of pan traditionally used in France for omelettes. It needs to be seasoned and lore has it that good French cooks never use the pan for anything but eggs and, once seasoned, just wipe it out with a towel. It is light enough to flip, unlike tradition cast iron.
If you are making your omelettes with a lump of good butter, 2 eggs beaten with a bit of salt, and reasonable heat (not enough to brown the butter), you will get a perfect non-stick omelette every time.