Who's afraid of Jacque Pepin's classic french omelet? (I am) Part 1

I have read many articles about how difficult it is to make a good omelet and to cook an omelet perfectly is a sign of an accomplished cook/chef.  Omelets are a staple in our house, an easy, pretty healthy dinner. I usually take the easy way out, throw some eggs, milk and filling in a pan with plenty of cheese, sometimes it looks like an omelet, sometimes it turns into one of my famous "scrambles". When goofing around on the computer I saw Jacques Pepin's "Fine-Herbes Omelet" http://www.cookstr.com/recipes/fines-herbes-omelet-conventional-and-classic
I read the conventional version, which resembled something like a typical Valle family version, but this time I was intrigued  by the classic. It looked simple and pretty healthy. It included butter, but only about 1 1/2 teaspoons, it was basically eggs, herbs, salt and pepper and a little butter. I had to read the recipe several times to understand it, but I think I finally got it. I have made it twice and it looks a little sad, I should have taken a picture.  But it tasted great, it was nice and creamy without adding any cheese or tasting like runny eggs. I would really like to get it down so it looks and tastes beautiful. This is my newest challenge and it is pretty hard. At least the mistakes taste good.  Once I get it down, I would like to do a picture by picture recipe and post it. I need pictures, I am a visual learner when it comes to techniques.  My problem is it keeps sticking to the pan, I used a cast iron skillet. If any one has any suggestions, I would be grateful. To be continued.........