My omelette, I love it!

This post is going to be mainly just a recipe. I love eggs, and truth be told, I'm really good at making them. My specialty lies in either scrambled or in omelette form. I also love a leisurely Sunday morning for omelettes, and possibly bacon. So, I give you, my omelette:

Olive oil - for frying vegetables and eggs.
4 large eggs
1/4 medium red onion - diced
1/4 red pepper - diced
handful black olives - pitted & sliced
spinach (optional)
one clove garlic (minced) (optional)
cheese - cheddar, havarti, swiss, mozza, monterey jack, almost any cheese will do! depends on the taste you're going for. I usually use grated cheddar or sliced havarti.
dried basil & oregano, or an italian seasoning mix
salt & pepper

1. First, heat a non-stick frying pan on medium and add olive oil. About a teaspoon is enough, but feel free to add more. Saute the onion, red pepper and garlic until onion is translucent and all are browning.

2. Prepare the eggs in a bowl. Crack them into the bowl and add a pinch each of dried basil and dried oregano, or Italian seasoning, and salt & pepper. Whisk eggs and seasonings with fork thoroughly. Remove vegetables from frying pan and set aside.

3. Pour egg mixture into the same heated frying pan. Add a bit more olive oil if the vegetables have soaked most of it up, if not then the original amount of oil should be sufficient. It really depends on the frying pan and stove...

4. Make sure the egg mixture is evenly distributed over the pan for even cooking. Also make sure the pan is at a medium temperature so that the bottom does not burn. Let the eggs cook to a point where the top of the eggs don't "wiggle" very much when you shake the frying pan. Then add an even layer of cheese over the eggs, about half an inch from the edge. I like a lot of cheese, so I usually put a fairly thick layer of cheese.

5. Once cheese is laid on the eggs, add the vegetables - the sauteed onion, red pepper, garlic, then the black olives and spinach. Make sure to only place the vegetables on one half of the omelette.

6. Once you're sure the omelette is cooked all the way through (that there is no more "wiggling" egg whites!), fold the side of the omelette with no vegetables over the vegetable half. Let the cheese from each side melt together for a minute or so, flip if you feel the need, and then remove from pan. Sprinkle with more cheese, salt or pepper, if you desire and serve! Yum!