Prep vegetables by dicing bell peppers, onions, tomatoes, and chopping spinach.

Heat olive oil in a non-stick skillet over medium heat. Sauté veggies until tender.

In a bowl, whisk eggs with a splash of milk, salt, and pepper.

Pour eggs into the skillet over veggies, cook until edges set.

Add cheese on one half, fold omelet, cook for another minute.

Slide onto a plate, garnish with fresh herbs, and serve immediately.