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The key is not what you put in the omelet but how you cook it.

Take your eggs using 2 to 3 and crack the eggs in a bowl. do not beat but fluff or quick whip the eggs for a few seconds. you can add a few drops of milk or water.

what ever you have or want in your omelet have ready and portioned. It doesn't matter what you want in it. remember only this if you like flesh tomatoes or creams add it right before you fold it or put it on top and put it on the plate.

Get a pan or grill (pan is best and about 8 inch is all you need) med high heat. Add some olive oil or butter and pour in eggs. thats it cool right.Oh yea

OK add the ingredients ;after the eggs have started to set but are still real wet. Yes right into the eggs. As the eggs set more use a rubber spatula and pull the egg and let it run and set where it runs. when it is almost dry on top. you can flip the eggs in the pan with a quick wrist action not pan action or use the spatula.

Once flipped, flip back within 20 seconds. It should now be as you started and still flat in the pan with your ingredients cooked in the egg. Now if you want more cheese or items put them in the open omelet and take your pan and get your plate and fold the egg unto your plate like a taco.
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