I have found a remedy to fix this problem. If you make your omelets this way, they will be perfect every time and be ready at the exact instant you need them.
First prepare your eggs.
6 fresh eggs
1 1/2 Tablespoons of cream
2 egg yolks
Spray 10" pan with nonstick spray them pour in just enough of the whisked eggs to cover the bottom of the pan.
Use an oven mitt to retrieve lid out it the oven put on pan, and place covered pan in oven.
Once all you omlets are complete you can fill them right away or save them for another day. When ready to serve, preheat oven to 350 degrees F and fill with desired items (I choose diced cherry tomato and cheese) and roll up and put on a cookie sheet.