Making omelets requires speedy work. So get your speedy work face on.
First, melt butter in your omelet pan.
The pan is ripe just as the foaming subsides, but before the butter browns. Beware: it's a tiny timing window!
Add scrambled eggs to the hot pan. Maneuver the pan and manipulate your spatula in order to cook the eggs just right* (*omelete finesse simply requires practice. I will not go into a thorough explanation here, though the Fiddlehead does a good job of describing the twists and turns involved).
When cooked, remove from the heat and add your filling. I used that R & H cheese spread.
Sprinkle with grated cheese and melt briefly under the broiler. The result is a rich and tasty omelete to get your morning started right.