Heat oil in a small skillet over medium heat. Scramble the eggs with the dill and some salt and pepper.

Pour eggs onto skillet, swirling to spread. Arrange your diced veggies around on the eggs, then the spinach, spreading it out evenly across the eggs.

Place a lid over the eggs and cook for 3-5 minutes, until the eggs begin to pull away from the pan and appear cooked around the edges. Gently ease the omelette off the skillet, and, holding the skillet at an angle facing towards the omelette, carefully flip the entire omelette over. Cook another 3-5 minutes, until the bottom of the eggs are browned and spinach is wilted.

You can also substitute Swiss chard instead of the spinach.