For years the omelette baffled me, I was never quite able to get the darn things to work and always ended up with a really messy scramble. They still tasted good, but I was always disappointed. Then I was reminded of the easiest way to make them; sealed baggies. You chop up whatever ingredients you want and throw it into a sandwich sized resealable bag with some scrambled egg goo and seal it up. Write an initial or name on the bag with permanent marker and throw (or rather gently place) them into a pot of boiling water for about 20 minutes. Perfect every time!!!
For our omelettes I used fresh spinach, bacon, purple onion, diced tomatoes, shredded cheese, eggs, salt, pepper, and Ryan had bread & butter jalapenos. YUMMY!