Crack the eggs into a small bowl and whisk vigorously until the mixture is frothy and uniform, about 30 seconds. Season with a pinch of salt and pepper.
Stir in the chopped cooked chicken and shredded cheese, ensuring they are evenly distributed throughout the eggs.
Heat the skillet over medium heat and add a teaspoon of olive oil, swirling to coat the bottom. Wait until the oil shimmers and starts to crackle slightly.
1/4 cup cooked chicken or turkey
Pour the egg mixture into the hot skillet, spreading it evenly with the back of a spatula. Let it cook undisturbed for about 1-2 minutes, until the edges start to turn golden and the surface begins to set.
Sprinkle the chopped vegetables over one half of the omelette. Cover the skillet with a lid or a plate to help the top set, and cook for another 1-2 minutes until the surface is just firm but still moist.
1/4 cup cooked chicken or turkey
Use a spatula to gently fold the omelette in half, enclosing the vegetables and cheese inside. Cook for an additional 30 seconds to 1 minute until the cheese melts and the omelette is fully cooked.
Slide the omelette onto a plate and let it rest for a minute. This allows the internal heat to finish cooking the filling and makes slicing easier.
Slice and serve immediately, enjoying the tender, fluffy texture with melted cheese and crisp veggies. This dish makes a satisfying, protein-packed post-workout meal.
