In a bowl, crack the two large eggs and add a pinch of salt and pepper. Using a whisk or fork, beat the eggs vigorously until they become pale yellow and frothy, which usually takes about 1-2 minutes.

Place a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat for about 1 minute until it shimmers.

Add the diced bell peppers, onions, and tomatoes to the hot skillet, stirring them gently. Sauté the mixture for around 3-5 minutes until the vegetables soften.

Pour the whisked eggs evenly over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed for about 2 minutes.

Once the edges are set, sprinkle 1/4 cup of the Mexican cheese blend over one half of the omelette. Cook for an additional minute.

Using a spatula, carefully fold the omelette in half, covering the cheesy side with the other half.

Gently slide the folded Mexican Omelette onto a plate. If desired, finish it off with a sprinkle of fresh cilantro for a pop of color and flavor.