Fluffy Omelette

Begin by the separating the egg white from the egg yolk into two separate bowls
Start whisking the egg whites with inch of salt using an electric whisk. Whisk into meringue until the it forms hard peaks and the whipped egg white doesn’t drop out on holding the bowl upside down.

Next, begin whisking the egg yolk with the electric whisk. Whisk until the yolk seems custardy and is a little thick.
Pour all of the whisked egg yolk into the whisked egg whites and using an electric whisk, mix at a high speed.
To begin cooking this mixture, add some oil into the pan over low heat. Pour in the egg mixture into the pan. Begin cooking this mixture over the low heat.

After about 1 minute, pour oil around the sides of the pan and edges if the omelet. Next, lift the omelet from one side using a spatula and put in a cube of butter. Repeat this on 2 more distant sides.
Once mostly cooked till the top, use a spatula by putting it completely under the omelet and flip gently. Cook for the rest of the time by increasing the heat to medium.
Move gently on to a plate and serve hot.

Use fresh eggs for the recipe.
While whisking make sure to move the whisk in only one directions, clockwise or anticlockwise.
Once you pour the mixture into the pan. Do not move or shake the pan until the omelet is well cooked.

Always purchase eggs from a refrigerated case.
Check the sell-by date. 
Check for cracks
Pick similar size eggs
To try the egg water test, simply fill a glass or bowl with cold water and submerge the eggs. If the eggs sink to the bottom and lay flat on their side, they're still fresh. However, if they sink, but stand on one end at the bottom of the glass or bowl, they're not as fresh but still edible. Of course, if any eggs float to the top, they shouldn't be eaten.