What kind of eggs do you use? Regardless of your opinions on animal rights, etc, I strongly recommend buying the fanciest free-range, etc. eggs you can find. A healthy diet for the chickens makes a huge impact on egg quality & taste. I doubt this will solve your entire problem, but it helps.

I assume you're already using fresh garlic & onions, but those are also musts in my opinion.

Tell us more about your process. Omelettes are pretty basic stuff, so odds are if yours aren’t coming out reasonably well it’s because of a triviality taken for granted.

Do you add your spices to the oil or the egg? Which spices?

Are you leaving them a little runny? That's basically the trick to any egg. They'll continue cooking after you take them off the heat, and in the end won't be dry and tasteless.

Well, an omelette is not exactly exciting cuisine. The satisfaction comes from doing it right and enjoying the simplicity of the egg.

This youtuber seems to have captured the essence of an omelette by trying, almost in vain, to replicate the technique of the famous Jacques Pepin... https://www.youtube.com/watch?v=5__zptEU9vE

There are certain spices that go well with egg, like tarragon, chives, shallots. Dried version of these work especially nicely with egg. You're using sea salt flakes right?

I like to froth milk with steam on my espresso machine and fold that into the eggs, right in the pan. The foam makes a nice creamy almost puffy texture.

Lots of ground black pepper (not fresh-ground), a pinch of onion powder (one for each yolk), a pinch of salt (one for the entire omelet, and some good Swiss cheese (cover the inside of the omelet with one layer of grated cheese before folding).

Also use really good salted butter (I use Kerrygold exclusively) liberally - two pats in the pan before the eggs, one pat after the fold, and one pat after the flip.

And, of course, never turn the heat higher than mid-point. I personally heat the pan on medium (5), and then turn it down to 4 right before I put the contents in. After the fold, heat both sides only until golden-crsipy areas start to form.

95% of the time, something fatty is bland because it lacks acid. Salt is of course acidic, but you can't add enough to work before the dish gets too salty. Try onions and/or mushrooms sauteed in wine or vinegar.