Gather a small mixing bowl, crack in three large eggs, and whisk vigorously until fully combined and slightly frothy, filling the air with a fresh, eggs-just-beaten aroma.
Add the cooked diced chicken and a pinch of salt and pepper to the eggs. Mix thoroughly to evenly distribute the protein and seasonings, ensuring each bite will be hearty and flavorful.
Heat a non-stick skillet over medium-low heat, then add a teaspoon of olive oil, swirling to coat the surface. Wait until the oil shimmers slightly and starts to smoke just a little—this guarantees a crisp edge and even cooking.
Pour the beaten egg mixture into the hot skillet, gently tilting to spread evenly. Let it cook undisturbed for about 1-2 minutes until the edges begin to set and turn a light golden brown, while the surface still looks slightly runny.
Sprinkle the shredded cheese and chopped vegetables over one half of the omelette, creating a colorful, inviting filling. Cover with a lid or a large plate for about 30 seconds to help the cheese melt and the veggies soften.
Once bubbling and the cheese is melted, carefully fold the omelette in half with a silicone spatula, pressing gently to seal the filling inside. Cook for another 30 seconds to 1 minute until the underside is golden and the top is slightly jiggly but firm.
Remove the skillet from heat and let the omelette rest for about 1 minute on a plate. This helps the filling set and makes slicing easier, revealing a fluffy, cheesy interior with tender vegetables.
Slice the omelette into halves or quarters, showing off the gooey cheese and vibrant fillings. Garnish with freshly chopped herbs for a bright aroma, then serve immediately while warm and inviting.
