Dice the bell peppers, tomatoes, and onions.

Chop the spinach.

In a bowl, crack the eggs and beat them until well combined. Season with a pinch of salt and pepper.

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

Add the diced onions and bell peppers. Sauté for about 2-3 minutes until they begin to soften.

Add the diced tomatoes and chopped spinach to the skillet. Cook for an additional 1-2 minutes until the spinach is wilted.

Pour the beaten eggs over the cooked vegetables in the skillet. Make sure the eggs spread out evenly.

Let the eggs cook undisturbed for a few minutes until the edges start to set.

Sprinkle the shredded cheese evenly over one half of the omelette.

Carefully fold the other half of the omelette over the cheese-covered half.

Cook for another 2-3 minutes, allowing the cheese to melt and the omelette to cook through.

Slide the omelette onto a plate.

Garnish with optional toppings like chopped herbs, salsa, or hot sauce.