Omelette has the same rule- it should not be brown. Take a small size vessel for omelet. Melt a little butter in it. Make the recession slow down.
When the butter is melting then break the eggs in a vessel, add salt and little black pepper to it and add it for a while. If you want to mix something else for topping, mix it now and shake. When the butter melts and the bubbles begin to rise, put the egg thrown.
Keep running with a wooden spoon, if you have any lumps, break it. If the molten egg is on top, take out the vessel from the pan and grill it. Until it gets dry, but not brown. Turn it off the grill and turn it into the plate.