I have to agree with most of the methods described here.

The stirring ALOT in a separate bowl before starting to cook is absolutely key. I recommend using a wire whisk. I believe it incorporates alot of air into the mixture which gives it that desirable fluffiness.

I never have flipped and continued to cook. I just never have seen a need for it for the way I cook them.

I usually put most of my topping in right away and cover the omelet pan with a cover. Cook low and slow. (Yes, I know I'm not BBQing, but it works for me)

Once everything it is done, I will then slide in halfway out of the pan onto and a plate and flip the other half over.

I have to also laugh, as mentioned before, sometimes they really do get so fluffy that folding over is difficult.