Mexican Omelet

Dice the tomatoes, onion, bell pepper, and jalapeño into small pieces.

Crack the eggs into a small bowl and whisk them well. Season with salt and pepper.

Sauté the veggies: heat olive oil in a skillet. Toss in the onion, bell pepper, and jalapeño, cooking for 2–3 minutes, then add the tomatoes and cook for another minute.

Pour in the eggs: evenly pour the beaten eggs over the vegetables in the skillet. Lower the heat to minimum and let the omelet set slowly without stirring.

Once the omelet is almost set, sprinkle the grated cheese evenly over the top. Add the cilantro.