Instructions:

1. Prepare the Vegetables and Bacon:

   • Dice the onion, green bell pepper, and red bell pepper. Combine them to make one cup.

   • Dice the Roma tomato.

   • Dice the bacon into small pieces.

2. Preheat the Pan:

   • Spray a non-stick pan with cooking spray.

   • Heat the pan over medium heat until it's hot.

3. Cook the Bacon:

   • Add the diced bacon to the hot pan.

   • Cook the bacon until it becomes crispy and golden brown. Remove excess fat if necessary.

4. Saute the Vegetables and Tomatoes:

   • In the same pan with the bacon, add the combined diced onion, green bell pepper, red bell pepper, and diced Roma tomatoes.

   • Saute the vegetables and tomatoes until they are tender but still have a bit of crunch.

5. Whisk the Eggs:

   • While the vegetables are cooking, crack the eggs into a bowl and whisk them until well beaten.

6. Pour the Eggs Into the Pan:

   • Once the vegetables are sautéed, pour the beaten eggs over the mixture in the pan.

7. Cook the Omelet:

   • Allow the eggs to set slightly at the edges.

   • Gently lift the edges of the omelet with a spatula, allowing the uncooked eggs to flow underneath.

8. Add Cheese:​

   • Sprinkle shredded cheddar cheese over the same half.

9. Fold and Serve:

   • Once the eggs are cooked, carefully fold the omelet in half using the spatula.

10. Finish Cooking:

    • Continue cooking for a minute or two until the eggs are fully cooked, and the cheese is melted.

11. Serve Hot:

    • Slide the omelet onto a plate and serve hot.

Optional: Add hot sauce or ketchup