Clean & prep the veggies beforehand. Dice into small pieces. If using jalapeño- remove the seeds to avoid making a spicy omelet.
In a small bowl, crack 2 to 3 eggs. Season with a pinch of salt & pepper. Whisk the eggs together then set aside.
Over medium heat, add some butter to a skillet and allow it to melt. Toss in the diced veggies & sauté for 2 to 3 minutes.
Once the veggies have softened, toss in the spinach. Mix & allow the spinach to wilt down for a couple of seconds. When the veggies are done, remove from the skillet, and set aside.
In the same skillet, add more butter and allow it to melt. Add the whisked eggs.
Swirl the pan until the eggs are evenly distributed. Then allow the eggs to set, it should take 4 to 6 minutes over low to medium heat.
Note: For the uncooked eggs in the center, just swirl the pan so that it pours/run to the edges and finish cooking.
Once the omelet is mostly set, Add the cooked veggies & cheese. Flip it or fold the omelet and turn off the stove.
Add more cheese if you like. Pair this omelet with fruit, toast, and/or breakfast meat. Enjoy!
