Any tips for cooking mostly eggs for breakfast service professionally in high volume?

The chef was complaining that my ticket times are too long, when in reality it's 2-3 minutes longer than usual, and it's my third day. Myself, the servers, and even the GM didn't think it was slow at all.

I stir omelettes, let the uncooked drip around the pan, repeat. Mise is all within arm's reach, same with cooking utensils and pans. Beyond this, and alternating between med-high to medium heat if I need to cook a waffle in the back or step away etc, I believe I'm decently quick already.