Steps
1. In a bowl, whisk the eggs with salt and pepper.
2. Heat olive oil in a non-stick pan over medium heat.
3. Add the bell peppers, tomatoes, spinach, and mushrooms to the pan. Sauté for 2-3 minutes until the vegetables are slightly tender.
4. Pour the whisked eggs over the vegetables in the pan.
5. Sprinkle shredded cheese on top.
6. Cook for 2-3 minutes until the edges are set.
7. Gently flip the omelette using a spatula and cook for an additional 2-3 minutes.
8. Transfer the omelette to a plate and serve hot.