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It's something that I can do, but it requires a fair amount of dexterity to do properly without dropping any bits of eggshell into the dish. If done properly it can be a big time-saver for cooks that learn to crack 2 eggs at once, one in each hand, when working at huge operations requiring thousands of eggs to be made (military cooks, etc.) but other than that, it's really just a bit of a show-off flair.
I cup the egg in my hand keeping a strong grip with my fingertips so I don't let any pieces drop in, give it a firm crack against the edge of the bowl/pan (enough to leave a small crack in the shell, but not hard enough to break it open entirely - if you hit it too hard, the whole thing will fall apart in your hand) and then use that slight crack to actually do the egg-breaking with my hand. Break the egg open by snapping it cleanly in half, with the top half nestled into your thumb/pointer finger, the middle finger being the finger that does the pushing down at the halfway point to break the egg, and the next 2 fingers holding the other half of the shell. Then just let the yoke fall out.
It's something that takes practice, but I hope you don't end up with eggshell bits in your omelets if the practice goes bad.
Edit: Naturally I looked on YouTube, and this guy uses the same basic "small crack, then finger crack" trick, but he uses a different 3-fingered grip. So apparently there's stylistic preference involved, too! http://www.youtube.com/watch?v=Xr-g3pg9PPE&feature=related
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