I whipped up a quick omelet for my lady this morning. It was with feta and spinach, but my favorite thing to do is use fresh Parmesan.
I also have a specific technique. I wait until I'm about do flip (most people say don't flip your omelet, I don't agree,) and dump a bunch of fresh parmesan cheese on top. Then I flip and the parm melts and makes a hard shell on the omelet.
