1-Prepare your fillings first to keep things smooth. For a vegetarian option, sauté 1 cup of diced vegetables and garlic in olive oil over medium-high heat until they’re soft this takes about 3-5 minutes, then set them aside. If you’re adding bacon, cook it with garlic and onion over medium heat for 5-8 minutes until everything is done, and set that aside too.

2-Whisk the 3 large organic, pasture-raised brown eggs vigorously until they’re completely uniform, then mix in that pinch of salt and pepper for seasoning.

3-Melt ½ tablespoon of salted butter in an 8-inch nonstick skillet over medium-low heat, making sure it coats the pan evenly.

4-Pour in the egg mixture and swirl the pan to spread it out nicely across the bottom.

5-Cover the pan and cook on medium-low heat until the eggs start to set, then gently push the edges in and swirl the pan so the uncooked egg flows to the edges it should take about 5-6 minutes.

6-Once it’s mostly set, carefully flip the omelette and turn off the heat right away.

7-Sprinkle ¼ cup of shredded cheddar cheese evenly on top, add your desired fillings on one half, and fold the other half over for a perfect pocket of flavor.

8-Serve it up immediately, and garnish with herbs or toppings if you like it’s that simple!