Heat your skillet on medium heat on the stove. While the skillet is heating crack and beat your eggs in a bowl. Add salt and pepper to your eggs if desired.
Once your skillet is hot sprinkle the bottom of the skillet with your cheese, or lay down your slice of cheese. Pour the eggs into the skillet on top of the cheese. Tilt your pan as needed to spread the eggs out. Cover your skillet with a lid and allow the eggs to cook until the eggs are slighly runny (about 2-3 minutes).
Remove the lid and add your fillings to one half of the omelette. Place the lid back on the skillet and allow the eggs to finish cooking (about 1-2 minutes).
When the eggs are done cooking remove the lid and run a spatula around the edges of the omelette. Slide the spatula under the omelette to fold it in half or to slide the omelette off the plate. Your reverse omelette can be served folded in half, openfaced, or wraped to be eaten on the go. Garnish and enjoy!
Garlic chili sauce is optional and is an additional 1g-2g NET carbs per tablespoon of sauce, depending on the brand chosen.