Here’s a perennial omelette problem: You want the cheese in the center to be warm and melted, but by the time the cheese melts, the eggs are overcooked. Conversely, you can have perfectly tender curds of egg, but barely melted cheese. What’s the solution?
The trick is to give the cheese a head start in melting by mixing it with hot ingredients.
I’ll try this, but the best thing I ever did was learn how to make an omelette, French style, from old Julia Child videos on YouTube: