No need...all you need to do is crack the eggs and add a slurp of cream straight into the pan, use a couple chopsticks to break them up and mix them. Omelettes don't need to be "beaten" and are best when they are barely agitated.

If you want to do it in a bowl first, a quick mix to break up the yolk and mix in the cream is sufficient, takes all of a minute, literally.

Salt and pepper when it is almost done, flip and eat. It honestly is the quickest egg breakky you can make.

HTH


ETA: You will be better off pre grating the cheese, slicing tomato, ham, whatever you plan to put in them, for the week ahead adn having it all in a bowl and just sprinkle it on the omelette (rather than the premaking egg).