In a bowl, whisk together the eggs, salt, and black pepper.

Heat olive oil in a frying pan over medium heat.

Add the chopped vegetables to the pan and sauté for a few minutes until softened.

Pour the egg mixture over the vegetables and cook until the edges start to set.

Using a spatula, gently fold the omelette in half and cook for another minute until fully set.

Serve hot and enjoy your healthy Afghani omelette!