1. Coat an 8-inch nonstick skillet with nonstick cooking spray. Add desired vegetables and cook 5 minutes, until softened. Remove from pan.
2. Add more nonstick spray to skillet. Scramble eggs, adding salt and pepper. Pour eggs into pan; cook 30 seconds until eggs begin to set. Use a spatula to push egg toward center of pan; tilt pan to let uncooked egg fill empty areas. Repeat until all areas are set, about 90 seconds. Cook 1 minute, then top one half with cooked vegetables and shredded cheese. Fold omelet onto itself and transfer to plate.