I can do straight scrambled eggs fine, but when I try and make something like spinach scrambled eggs or an omlet, yuk.

Are you pre-cooking the spinach?  How exactly are you preparing it?

I pre-cook bagged or fresh spinach.
Maybe I'm not cooking it down enough or too much?

Use cheesecloth to squeeze every last bit of water out of the spinach (or any other filling you want to use.)  Water is the enemy.
Always finish your omelet under the broiler.  I cook the eggs on medium-high heat in a stainless steel saute pan, lifting the edges and pouring under to cook it quickly, pulling it off the burner while the top layer is still wet.
Then I put the well-drained veggies on one side, and the cheese on the other.  About 30 seconds under the broiler on the top shelf will heat the fillings up, melt the cheese, and cause the egg to rise and set.
Remove, fold in half.  Enjoy.
Oh, and don't forget to whip in a teaspoon of mayo per egg prior to cooking.





Another pro tip:  Buy Egg Beaters, and use some in your omelet mix.  I generally use one whole egg, one egg white, and 1/4C of the Egg Beaters.  You won't miss the additional egg yolks - trust me.




 

You can try to salt your diced veggies w/ 1Table spoon  of salt 15-30 minutes prior to cooking, the take some cheese cloth and squeeze the water out.

Blanch or lightly saute the spinach then sqeeze the water out.

When making omletes Air is key. Use lg bowl and use side-to-side technique with wisk to incorperate as much air as possible,

If you have not tried a scoop of whole fat sour cream in your scrambled eggs, I highly suggest it.

Cook the other ingredients completely before adding eggs.

 

Then go low-n-slow for the eggs. Cover if you are in a hurry but still low.

This i do add-ons 1st . But i remove, add well whisked eggs till almost cooked, add cooked items to middle fold and finish.

If you're not happy with the outcome, throw the eggs / omelet in a warmed & buttered tortilla.

Omelets:   I whisk the eggs first and then fry them in the pan in a disk shape.  Sometimes I push the edge around to make sure any excess egg on top runs to the side to get cooked.  If I'm putting anything in them, I put them on the disk and then fold it over.  not sure if that's how you're really suppose to make them but fuck it, that's how i like it.


Scrambled. I don't like that.  I make an "omelet disk" and then chop it up.  for true scrambled eggs from what i've seen the real issue is to prevent the eggs from getting (edit: overcooked), which can make them runnier.  i saw a ramsay video on it once.

I couldn't make them either until I watched this

If we have any chopped/diced peppers, onions, broccoli, spinach, whatever and I'm making eggs I'll throw them in with a little cheese (cheddar works best, IMHO). For omelets the secret is to shake the pan a little to ensure they're cooking evenly and not runny in the middle, and give them time to get firm before folding.

Those eggs look like crap   No thanks.

ziploc bag omelet

Your welcome.