"Clean out the fridge" omelet- first sauté broccoli florets (I use reserved bacon fat) until soft, add mushrooms and tomatoes to heat through just before preparing omelet.
Whisk 2 or 3 eggs with a splash of water, a pinch of salt and generous pinch of sugar. Pour into preheated (medium) non-stick pan or omelet pan with olive oil and butter to create a non-stick pan. Lightly push eggs on sides tilting pan until eggs a just slightly runny on top. Take cheese, add to middle of eggs and top with veggies. Fold side opposite of the pan's handle over veggies and put spatula under, sliding onto plate while folding remaining side over the top.
Place omelet in preheated 225 degree oven for just a minute to melt cheese fully.