How do I best turn an omelet?
Whenever I make an omelet I have a hard time turning it over to fry it from both sides. I use a plate, cover the pan and turn everything so that, in the best case, the omelet now is on my plate and I can just put it back into the pan with the not fried site facing down.
However, very often the omelet is outright stuck in my pan and I can't seem to get it off. This leads to me making scrambled eggs instead of an omelet (which is not the goal).
I normally preheat the pan to medium heat with some oil. Should I add more oil so that the omelet is floating onto the oil? If I do so, I fear to burn myself with excess oil when turning the omelet. Are there other methods so that I can always enjoy a nice omelet? What are the best ways to turn an omelet?