Omelet question

I don't like eggs. I never have, and I probably never will. Until recently, even the smell of scrambled eggs or omelets cooking was enough to make me lose my appetite (and almost more). So when I was starting to get into cooking, I never bothered to learn how to make eggs: scrambled, poached, sunny-side-up, omelets, I wouldn't touch them with a ten-foot pole. But this weekend the Suitor was recovering from laser eye surgery, and I wanted to make him breakfast. His favorite breakfast fare: omelets.

So I did plenty of reading, watched the Good Eats episode on omelets, took plenty of notes, and felt more or less ready. Couldn't be that hard, right? And in truth, making an omelet isn't hard. I warmed the eggs in hot water for five minutes to allow them to cook faster, I added a bit of milk to the beaten egg to make it fluffier, I made sure all the fillings were cooked and at room temperature (or heated), and I didn't have any trouble finding the balance between not browning the outside too much and allowing the inside to cook enough. And when all was said and done, the Suitor proclaimed my omelet very tasty and well cooked.

My problem is in presentation. Now, maybe this will just take practice, but the whole folding-in-thirds thing? Yeah, didn't work out so well, mostly because the egg tore. I made two omelets for him, one Sunday and one Monday, and both of them tore. The second one tore less catastrophically, but it still tore. Does anyone out there have experience making omelets and/or have any advice on how I can avoid future tears? I assume that, like "ride more," "make more omelets" is a large part of the answer, but if there's anything I'm doing wrong, I'd love to fix it.