An easy-to-make omelet that you can make for breakfast, lunch, or dinner.
Whisk eggs and season with salt and pepper.
Heat 1 tbsp of olive oil in a small skillet and sauté vegetables until slightly softened. Season vegetables with salt and pepper. Remove vegetables from skillet.
Heat 1 tbsp of olive oil and pour eggs in skillet. Use a spatula to gently push the cooked portions of eggs from the edges toward the center of skillet, letting the uncooked portions reach the hot skillet surface. Cook until all of the eggs are soft, but solid.
Add sautéed vegetables and cheese to one half of the eggs. Fold the other half of the eggs over.
Flip the omelet over, and serve!
Feel free to substitute vegetables with whatever leftover ingredients you have in your fridge!