Prep the vegetables: Chop tomatoes, onions, and bell peppers into small cubes.

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Beat the eggs: Crack 4 eggs into a bowl, add salt, spices, and whisk until well mixed.

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Combine: Stir the chopped vegetables into the egg mixture.

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Heat the pan: Add a little oil to a pan and warm over medium heat.

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Pour in the mixture: Add the egg mixture to the pan and spread evenly.

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Cook gently: Allow the omelet to firm up on the bottom without burning.

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Lower heat: Reduce to low so the top cooks through slowly.

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Flip or fold: Either flip the omelet carefully or fold it in half once the center is mostly set.

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Finish: Cook another 1–2 minutes until fully set.​ Package or serve: Slide into a container or serve hot.