Add 2 tbsp of garlic-infused olive oil to your flat saucepan at a medium heat.
Beat three of your eggs in a bowl.
Add 1/4 tsp salt and a pinch of pepper, then mix once more.
Pour this mixture into your frying pan and allow the underside to cook.
Once the edges are visibly cooked, add two big handfuls of grated cheese to one side of the omelette. Add a handful or so of your protein, or a generous amount of chopped chives depending on which omelette you're making
Use a spatula to fold over your omelette and allow to cook for a further 2-3 minutes or until the filling has sufficiently melted.
Remove from the frying pan and allow to cool. Cut in half and place into lunch boxes with a handful of rocket leaves. Store in the fridge for up to a week, or in the freezer for one month.
Repeat and change the filling until you've made the desired amount.