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said that the eggs should be cracked into a mixing bowl and not scrambled, until after pouring into the heated pan then immediately scrambling (mixing) the eggs. The person that said that said it allowed the omelette to be much lighter and fluffier because supposedly there's something about heating and incorporating the air into the proteins while hot (I'm not sure).

This is theoretically true but I doubt that it will work in practice.

Egg whites will not stiffen and hold very much air if they are mixed with the yolks (or any fat whatsoever). However, separating the eggs (as one might do for a cake) and beating the whites separately would result in a strange omelette.

Some old recipes say to beat the eggs for a very long time, which does incorporate more air, but not as much as the whites could hold alone.

Whole beaten eggs will, however, hold air and stiffen if the eggs are slightly cooked. I have a cake recipe that requires heating the stirred eggs in a double boiler and then beating them. I think that this effect is where the idea of stirring the eggs in the pan comes from.

The reasons I don't think it works in practice are (1) the eggs will cook faster than you can stir, and (2) the stirring will incorporate the butter into the eggs. In addition to the possible effect of keeping the whites from inflating, it tends to make the eggs stick since they are no longer resting on a film of butter.

I have some personal experience with this. While I have never tried to make an omelette that way, when I am alone at home I sometimes make semi-scrambled eggs by breaking the eggs directly into the pan and then stirring them.
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