Delicate, crepe-like omelettes have their delicious time and place, but if you want to take breakfast to puffy new heights, you’ll need to separate out the whites and whip ‘em good.
Another great variation on this is to fold shredded cheese into the beaten whites and beaten yokes (put some cream into the yokes), put it all into an oven-proof omelette pan. Cook the bottom until it bubbles around the edges, sprinkle grated parmesan over the top and put it under the broiler (in other words, don’t fold it). The whole thing will puff up like a souffle. Keep it there until it’s lightly brown on the top, take it out and enjoy. You can slide it out of the pan and cut it like a pie.