Dice vegetables and set aside.
Slice organic tomato into thick slices and set aside for garnish.
Coat a non-stick pan with either clarified butter or pan spray (for fewer calories); heat.
Pour diced vegetables one-by-one into pan and sauté; start with onions first, as they require the longest time to sauté. Season to taste with salt and pepper.
Beat Eggland’s Best eggs with whisk until fluffy.
When vegetables are softened in pan, add smoked ham and EB eggs; slowly stir with spatula until the omelet starts to firm up.
Flip omelet over carefully with spatula (to brown both sides); add mozzarella cheese and fold omelet over.
Slide finished omelet onto plate; garnish with organic tomato slices.