Protein Omelette

How to make it

1. In a bowl, whisk the eggs until they are well combined.
2. Season the eggs with a pinch of salt and a dash of pepper according to your taste preference.
3. Heat an 8-inch non-stick skillet over medium heat.
4. Add the olive oil or use cooking spray to coat the skillet.
5. Once the skillet is hot, add the diced onions and bell peppers. Sauté for about 2-3 minutes until the vegetables are softened.
6. Add the diced tomatoes and chopped spinach or kale to the skillet. Cook for an additional 1-2 minutes until the vegetables are tender.
7. Remove the sautéed vegetables from the skillet and set them aside.
8. Reheat the skillet and add the diced cooked chicken or turkey. Heat it for a minute or two until warmed through.
9. Pour the beaten eggs into the skillet, swirling the pan to spread the eggs evenly.
10. Allow the eggs to cook undisturbed for a few seconds until they start to set at the edges.
11. Using a rubber spatula, gently push the cooked edges of the omelette toward the center, allowing the uncooked egg to flow to the edges.
12. Sprinkle the sautéed vegetables and shredded cheese evenly over one half of the omelette.
13. Using the spatula, fold the other half of the omelette over the filling to create a half-moon shape.
14. Cook the filled omelette for another minute or so to ensure the fillings are heated through and the cheese is melted.
15. Slide the high-protein omelette onto a plate, folding it slightly as you do so.