Revisting the omelete

I was watching The French Chef on DVD, specifically the Omelette episode and I was struck by the speed and simplicity at which Julia made them.  I've tried the Alton Brown method, the Cook's Illustrated method and they work just fine but take a bit longer than the 20 seconds Julia needed.

There isn't much of a "recipe": Two eggs, beaten with a teaspoon of water.  The technique is in the movement of the pan.  This video will probably help you see what I mean.