Beat eggs with 1 tsp salt and 1 tsp black pepper (be careful not to over salt).

For ham omelets: Chop onions and ham very finely. Heat 1 tsbp vegetable oil on stove, and when hot, add onions. Cook for 1 minute. Add ham and cook for 2 or 3 more minutes. Remove from heat.

Heat nonstick frying pan, spray evenly with cooking spray (you should coat with a thick layer the first time to prevent sticking). Pour in 3/4 cup egg mixture.When it is cooked halfway through from the bottom up, add some of the onions and ham mixture and some shredded cheese and fold round omelet half. Press until inside is cooked, flipping as necessary. Make sure to make some omelets without cheese for lactose intolerant peeps.

For veggie (pepper, green onions, mushroom) omelets: Chop green onions, peppers, and mushrooms. Heat 1 tsbp vegetable oil on stove, and when hot, add green onions. Cook for 1 minute. Add peppers and mushrooms and cook for 2 or 3 more minutes. Remove from heat.

Heat nonstick frying pan, spray evenly with cooking spray (you should coat with a thick layer the first time to prevent sticking). Pour in 3/4 cup egg mixture.When it is cooked halfway through from the bottom up, add some of the onions, pepper, and mushroom mixture and some shredded cheese and fold round omelet half. Press until inside is cooked, flipping as necessary.

Serve the omelets!