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In a mixing bowl beat the eggs together lightly with a fork - set aside.
Warm a 6" non-stick pan (preferably PFAS PFOA and PTFE free), over a medium-low flame and toss in one half of the shredded cheese.
Pour in the egg mixture and cover.
After around one minute, add the fillings and spread evenly along with the remaining cheese.
Turn down the heat to low and cover over again periodically checking the doneness of the underside by flipping up an edge - its easy to overdo the bottom layer. If it cooks too fast then remove from heat and keep the dish covered until to top layer is cooked through.
Flip in half and serve - salt and pepper to taste.
HINT: Depending upon how al dente you like your fillings or not, you may pre-cook them to obtain a softer consistency because they wont have time to soften much.
And there it is: an inside-out, crispy, melty, two-way fromage twist on a classic.
NOTE: Not a low calorie food 🫣
Omelette Stock photos by Vecteezy:
https://www.vecteezy.com/free-photos/omelette