Chop your vegetables into small pieces and set them aside.

Whisk together the eggs, salt, and black pepper in a bowl until frothy.

Melt the butter or heat the oil in a non-stick skillet over medium heat.

Pour the egg mixture into the pan, swirling gently to cover the base evenly.

Sprinkle the cheese and chopped vegetables on one half of the omelette, then fold the other half over.

Cook for another minute until the cheese melts and the omelette is slightly golden.