FWIW, I'd suggest you find a copy of the Time-Life Good Cook series on Eggs and Cheese. It has great, classical information, scads of pictures, hundreds or recipes and techniques, and is usually less than $5.00 purchase price.Amazon.com: Eggs and Cheese: The Good Cook, Techniques and Recipes: Time-Life Books: Books
The book was a motivator for me to start using a carbon steel pan, and lots of butter, and FINALLY
, after many years of making eggs, make eggs that really tasted good. I never knew how good eggs could taste until I read the book and started to use some quality ingredients.
There's too much emphasis these days on using non-stick pans, small amounts of butter, margarine, or oil, and cooking "healthy." That's fine, but if you want GREAT omelets y'gotta break some eggs <LOL> Get thee to a great egg producer, get fresh eggs of high quality (walk away from the supermarket), get good butter - French butter, butter from New Zealand, artisanal butter - and use it generously, and by all means get a good omelet pan. And use one the right size for the number and type of eggs you'll be cooking.
Trust me, novice, when you get the right ingredients and have honed your technique, you will enjoy the best omelets, scrambled, and fried eggs of your life.