I do a 3 egg omelet in a 8 or 9 inch teflon pan. Ends up being thick sided so some may not like that. Using butter like you say and on real low heat usually turned down almost all the way on a gas burner. Keep the eggs moving so they don't burn till they begin to form a sheet on the bottom of the pan. Then start pushing the raw egg out to the sides and under the egg sheet. I put my toppings in when I can't scrape any more liquid off. Fold and slide onto a plate.
I absolutly hate brown on my eggs and keep the temps low and eggs moving to avoid that. I preheat my filling and have everything ready cause when the egg is in the pan there is no time to leave them.
Making eggs and pancakes is the only thing I use teflon for. Everything else is done in cast iron.
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