Preparation:

Dice all the vegetables and set them aside.

Crack the eggs into a bowl, add salt and pepper, and whisk until well combined.

Saute Vegetables:

Heat butter or cooking oil in a non-stick skillet over medium heat.

Add diced onions and cook until they become translucent.

Add bell peppers, tomatoes, and any other vegetables you're using. Cook for 2-3 minutes until the vegetables are slightly softened.

Cooking the Omelette:

Push the sautéed vegetables to one side of the skillet.

Pour the whisked eggs over the empty side of the skillet.

Allow the eggs to set slightly at the edges, and then gently push them towards the center with a spatula.

As the eggs set, tilt the skillet to let the uncooked eggs flow to the edges.

Adding Fillings:

Once the eggs are mostly set but still slightly runny on top, add the chopped spinach or kale over one half of the omelette.

Sprinkle shredded cheese over the vegetables.

Folding and Serving:

Carefully fold the omelette in half using a spatula.

Let it cook for another minute until the cheese melts, and the omelette is cooked through.

Slide the Veggie Omelette onto a plate.

Garnish and Enjoy:

Garnish with additional herbs if desired.

Serve your delicious Veggie Omelette hot and enjoy a nutritious, flavorful breakfast!