Start by chopping the red pepper and cherry tomatoes into small pieces, and roughly tear the baby spinach.

Place a non-stick frying pan on the stove over medium heat. Add 1 tablespoon of butter and let it melt completely.

In a mixing bowl, crack 2 large eggs and add a pinch of salt and pepper. Beat the eggs until uniform and slightly frothy.

Pour the beaten egg mixture into the pan. Swirl the pan gently to ensure the eggs spread evenly. Cook undisturbed for 2-3 minutes.

When the edges of the eggs are set but the top is still slightly moist, sprinkle your chopped vegetables and cheddar cheese over one half of the omelette.

Using a spatula, gently lift the edge of the omelette and fold it in half over the fillings. Cook for an additional 1-2 minutes.

Once fully cooked and golden brown, slide the omelette onto a plate and serve hot.