Place 1 tablespoon olive oil in a 10 or 12 inch non-stick skillet.
Turn skillet on high heat.
Add spinach, bell pepper, tomato, onion, jalapenos, and mushrooms. Stir constantly for about 4 minutes until spinach is wilted and onions are soft.
Add chopped ham and stir 1 minute.
Turn heat to medium high and pour in whisked eggs.
Cook for 3 or 4 minutes, lifting edge of eggs with spatula and letting the uncooked egg run under in several spots while tilting the pan.
After the bottom has cooked and the eggs are still a little raw on top, slide omelette onto a large plate.
Hold plate with one hand about six inches over the skillet handle and quickly turn your wrist to flip the omelette back into the skillet. Use a motion like you are turning a key in a lock.
Place shredded cheese on entire omelette and let the bottom of the omelette cook for about a minute.
When omelette is fully cooked, slide it onto a clean serving plate, folding it halfway and guiding with a spatula.
Cut in half and serve immediately.
Notes
Calorie values are approximate and depend upon ingredients used.You can use any variety of vegetables or cooked meats. Add the meats right before pouring the eggs so the meat doesn't get tough. You can use any variety of cheese. I find that 2% fat Mexican blend works well.I like to make this version in a large non-stick skillet (cooking only once) and it is plenty for 2 people. If you prefer you can make half the recipe is a small skillet. Or you can make multiple omelettes using small skillets and let everyone use their favorite ingredients.I have saved leftover omelettes for the next day and they heat up well in the microwave. I have not tried freezing any leftovers. Calorie value is dependent upon ingredients you choose.