Omelet, spinach, chedar cheese

When I was early twenties I saw a television show of a woman demonstrating making an omelet. She used a toss-away pan on high heat. Her technique was to shake the pan violently for just a few seconds. Shove the pan actually, to dislodge the cooked egg and move it away so liquid uncooked egg takes its place, thus building up layers of cooked egg curd. 

But now I do a similar thing on low heat by pushing the cooked egg to the center from 4 cardinal points around the pan until there is no uncooked egg left. The egg never actually fries. It does not turn brown, nor form a crust. The heat is too low for that, and the timing too brief. The cheese hardly melts.