Heat a nonstick 8-10 inch skillet over medium heat. Add 1 teaspoon of the butter or oil (from Cooking Fats & Garnish) to the pan. Once hot, add the diced bell pepper and cook 2 minutes, stirring, until slightly softened. Add the halved cherry tomatoes and cook 1 minute. Add the spinach and cook 30–45 seconds, stirring, until wilted. Remove the vegetables to a small bowl and wipe the pan dry if necessary.

Stir the shredded cheddar and sliced green onions into the warm vegetable mixture so the cheese softens slightly; keep warm.

Egg Base & Seasoning

Mix eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons milk or water, kosher salt, and black pepper. Whisk vigorously until combined, slightly frothy, and uniform in color (about 20–30 seconds). Stir in chopped fresh chives if using.

Preheat the skillet over low–medium heat for about 1 minute before cooking the eggs. This helps control how quickly the eggs set.

Cook omelette

Add remaining 2 teaspoons of butter or oil to the heated skillet and swirl to coat. Pour the beaten eggs into the pan and let sit undisturbed for 10–12 seconds until edges begin to set. Using a silicone spatula, gently pull set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion every 10–15 seconds until the top is mostly set but still slightly glossy (about 1–2 minutes total).

When the eggs are nearly set, spoon the warm vegetable and cheese filling evenly down the center of the omelette.

Fold one side of the omelette over the filling using the spatula, then carefully slide or fold the other side to create a neat fold or roll. Let cook for 15–20 seconds more to allow the cheese to melt through the residual heat.

Finishing & Garnish

Plate and garnish

Slide the omelette onto a plate. Drizzle with the optional teaspoon of extra virgin olive oil if desired. Sprinkle microgreens or extra chives on top for color and freshness.

Serve immediately while hot. Optionally season with additional salt and pepper to taste.