For centuries, the omelet (or omelette, si vous êtes Français) has been a litmus test for culinary talent; many aspiring chefs have placed the fate of their careers on their ability to cook and perfectly roll up a couple of eggs.
When we make omelets, we care less about perfection, and more about customization. We want an evenly (but not overly) cooked bed of eggs filled with mix-ins: cheese, meat, vegetables, whatever. In that way, omelets and frittatas aren’t all that different, though the single-serving nature of an omelet lets you personalize it to your taste, like your favorite diner.
A well-seasoned cast iron skillet makes the task easy: cast iron’s optimal heat retention ensures even cooking and the naturally nonstick surface makes for easy flipping.