- 3 eggs
- 1/4 cup diced bell peppers (assorted colors)
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup diced mushrooms
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- 1 tablespoon butter or cooking oil
- Chopped fresh herbs (optional, for garnish)
Crack the eggs into a bowl and beat them until well mixed. Season with a pinch of salt and a dash of pepper.
Heat the butter or cooking oil in a non-stick skillet over medium heat.
Add the diced bell peppers, onions, tomatoes, and mushrooms to the skillet. Sauté them for a few minutes until they are slightly softened.
Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed for a minute or so, until the edges start to set.
Gently push the edges of the omelette towards the center with a spatula, allowing the uncooked egg to flow to the edges.
When the omelette is mostly set but still slightly runny on top, sprinkle the shredded cheese evenly over one half of the omelette.
Carefully fold the other half of the omelette over the cheese-covered half, creating a half-moon shape.
Cook for another minute or until the cheese melts and the omelette is cooked to your preferred level of doneness.
Slide the omelette onto a plate, garnish with chopped fresh herbs if desired, and serve hot.