Chop and measure all the ingredients. In two small bowls, beat 2 eggs in each bowl. In a skillet, heat a little olive oil and lightly sauté the garlic. Add the vegetables and cook for a couple of minutes. If any liquid collects at the bottom, discard it. Season with salt and pepper.

Divide the vegetables between the bowls and mix well with the eggs. Heat a little more olive oil in the skillet and pour in the contents of one bowl. Stir briefly, then let the omelet set.

Place a plate over the skillet, hold the plate with one hand, and flip the skillet so the omelet lands on the plate. Use a spatula to slide the omelet back into the skillet to finish cooking. Transfer to a serving plate and repeat the process for the second omelet. Serve immediately while hot.