Prep the Veggies:

Chop the peppers and onions into small, even pieces.

Lightly sauté them in a non-stick skillet over medium heat for 2–3 minutes, just until softened. Remove from pan and set aside.

Whisk the Eggs:

In a small bowl, crack the eggs and whisk until fully combined.

Add a pinch of salt and pepper.

Cook the Omelet:

In the same skillet, heat 1 tsp oil or butter over medium heat.

Pour in the eggs and swirl the pan to spread evenly.

Let cook undisturbed for about 1–2 minutes, until the edges are set and the center is just slightly runny.

Add Filling & Fold:

Sprinkle the sautéed peppers and onions evenly over one half of the omelet.

Add the cheese on top of the veggies.

Gently fold the omelet in half using a spatula.

Finish & Serve:

Cook for another 30 seconds to melt the cheese.

Slide onto a plate and serve hot.