Crack the eggs into a bowl and whisk them until fully combined and frothy.

Prepare your vegetables: dice the red bell pepper, cucumber, tomato, and onion into small pieces.

Melt a pat of butter in a non-stick skillet over medium heat until it starts to bubble gently.

Pour the beaten eggs into the skillet, tilting the pan slightly to ensure the eggs spread evenly.

Add the vegetables to the pan and spread evenly over the egg

Cook the eggs gently, allowing them to set. Use a spatula to gently push the edges towards the center while tilting the pan to let the uncooked eggs flow to the edges.

Once the eggs are almost fully cooked but still slightly soft in the center, fold the omelet in half.

Serve the omelet hot, topped with your choice of the prepared vegetables. Optionally, season with salt and pepper to taste. Enjoy your delicious omelet!