1. Tilt the pan 30° downward on the side away from you. This makes it easier for you to turn your wrist and smoothly flip the omelet at once. If you tilt the pan more than 30°, the omelet may slide off, but less than 30° won't help when you turn the pan over.

2. Gently shake the pan to make sure the omelet doesn't stick to the bottom of the pan. Gently shake the pan so that the egg pancake also shakes back and forth. The bottom of the omelet must be completely set and not sticking to the bottom of the pan. Don't turn the pan upside down while the omelet is sticking to the bottom of the pan, as this will cause a big mess: part of the omelet will stick to the bottom of the pan, and part of the omelet will fly out of the pan.

3. Quickly push the pan forward, upend it, and pull it back. Push the pan forward so that half of the omelet slides out the sides of the pan, then turn your wrist slightly upward to invert the exposed half. Then jerk the pan a little toward your body so that the farther half of the omelet turns over and covers the other half. If too much force is applied, the entire omelet turns over. If you don't apply enough force, the quiche won't fold over.