How to make omelettes extremely quickly When you hear of people making extreme quantities of omelettes in record time (think: contests), is there a special technique one needs to master in order to do this? Or is it simply a matter of being really good and efficient with the standard technique? If there is such a technique, what is it?
I can't say much for how professionals would do this, but I have found just about the quickest omelette is the Julia Child (French) version of one.

By her method, you cook the eggs (mixed with just a bit of water) over fairly high heat in a bit of melted butter, shaking the pan the whole time. At the end, you jerk the pan to get the eggs to roll up on themselves. 

See a video here. It takes her about 30 seconds.