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You ask in your question if you should add *more* oil when you have this problem. **Absolutely not**.

When I have trouble keeping the omelette together, it's almost always a sign that I've added *too* much oil (and then it devolves into scrambled eggs). It burns too much, gets burnt onto the pan, and doesn't flip.

The way my mother taught me how to get a proper omelette flipped is to fold it in half.

Put a little bit of oil on the pan, heat it and spread it around, then pour your egg in (usually two eggs). Use a spatula to keep it from spreading too much. After a minute or two, it should be solid enough that you can take your spatula, put it under part of your omelette, and **fold it over onto itself**. Your omelette should now take up half your pan.

Leave this cooking for a minute or whatever. It should be solid enough and cooked enough, then, that you can take your spatula and flip over the entire thing to cook the other side.

The end result should be that you have a fully cooked, folded in half omelette.

Afterwards, you can of course re-separate your omelette, or just have it folded over. But folding it makes it much easier to flip over as opposed to trying to flip it while it's all spread out.