I was going to say the same thing, Thud. Separate the eggs, beating the whites to soft (or even stiff, if you want) peaks. 1/2 tsp of cream of tartar, or less (.9 carbs in 1/2 tsp) will help them beat higher, and keep from collapsing.

Once they're ready, start with a little of the rest (the yolks and whatever else you've added) and fold in, a bit at a time, till the mixture is fairly uniform, then carefully spoon into the pan--in the oven is great, if you want puffy.

DON'T FLIP. Just cook.

Alternatively, you can google recipes for souffle, which is fancy fluffy omelette, although it WILL fall as it cools.