Crack the eggs into a bowl and whisk until fully combined and slightly frothy, about 20 seconds. Add a pinch of salt, pepper, and smoked paprika or turmeric, then whisk again to incorporate.
Gently fold in the cooked protein and chopped herbs, distributing them evenly throughout the egg mixture.
Heat the skillet over medium heat and add a teaspoon of oil or butter, listening for a gentle sizzle and watching for a shimmering, golden surface.
Pour the egg mixture into the hot skillet, tilting the pan to spread it evenly. Let it cook undisturbed until the edges start to set and turn golden, about 1-2 minutes.
Reduce the heat slightly and use a spatula to gently lift the edges of the omelette, tilting the pan to let the uncooked eggs flow underneath. Continue until the surface is mostly set but still slightly jiggly, about 2-3 minutes.
Sprinkle the shredded cheese and additional herbs over one half of the omelette, allowing the cheese to melt and herbs to release their aroma.
Gently fold the omelette in half with the spatula, pressing lightly to seal and help the cheese melt further. Cook for another 30 seconds to 1 minute, until fully fluffy and the cheese is gooey.
Slide the omelette onto a plate and let it rest for 30 seconds. The final appearance should be golden, fluffy, with melted cheese and fragrant herbs visible on top.
