>>87620228use a bigger pan and lift up/move the cooked curds at the bottom of the pan so the uncooked part can take its place and cook, your inside looks gooey as shit and not done while the exterior is overcooked, at least as far as fancy omelettes go where you dont really want browning or tougher, rubbery egg
if you want smaller curds for a creamy, easy to fold omelette, keep swirling the pan and using a plastic/silicone/wooden utensil, stir and scrape up the curds as they cook, preventing them from becoming too large.
experiment with heat, some people like to do them quickly over higher heat and some prefer lower.
cooking is in many ways governed by temperatures, so keep an eye on temps. are you cooking on a 'power' burner? did you let the pan preheat? did you use any oils/fats like butter? did you let the butter melt? foam? brown? learning what heat does to different compounds is important in cooking too.
there are literally millions of videos on youtube showing omelettes, watch a couple to see how they work, and try to replicate them. you probably arent going to nail a dish on the first try and thats fine, you eat every day of your life so you will have plenty of opportunities to try again.
