Hello Donald - It sounds to me like you might be having the heat in your pan too high. When cooking anything with eggs, lower, slower heat is better, because high heat burns and toughens egg things. When you lift up an omelet or scrambled eggs, and see brown, the heat's been too high.

When you saute your peppers, onions, ham, etc. you should then turn your heat down a bit before adding the beaten eggs. Then slowly lift up sides of the eggs frequently, letting the liquid portion run down underneath the cooked part - repeat this until almost the entire liquid portion is gone. If you're adding shredded cheese, do it now. Then, do the flip in half and slide it out onto a plate - the remaining liquid portion and cheese will cook after it's removed from the heat - and as was mentioned, it's almost impossible to do a good omelet unless you have a good Teflon-lined pan, well greased.

Good luck - June