Chop the green peppers, red onion, mushrooms, and the ButcherBox beef and pork meatballs.

In a bowl, whisk together the eggs, heavy cream or milk, and a pinch of salt and pepper until well combined. Set aside.

Heat olive oil or butter in a non-stick skillet over medium-high heat.

Add the chopped peppers, onions, and mushrooms to the skillet. Sauté until the vegetables are tender and slightly caramelized, about 3-4 minutes.

Once the vegetables are halfway cooked, add the chopped ButcherBox Beef and Pork Meatballs to the skillet. Continue cooking, stirring occasionally, until the vegetables are fully cooked and the meatballs are heated through, about 2-3 minutes more. Remove the skillet from heat and set aside the mixture.

Wipe out the skillet if necessary and return it to the heat.

Pour the whisked egg mixture into the skillet, tilting the pan to ensure the eggs cover the entire surface evenly. Let the eggs cook undisturbed for a minute or until the edges start to set.

Spread the meatball and pepper-onion mixture evenly over one half of the omelette. Place the provolone cheese slices on top of the filling.

Using a spatula, gently fold the other half of the omelette over the filling. Cook for another 2-3 minutes or until the cheese is melted and the omelette is cooked through to your desired doneness.

Carefully slide the omelette onto a plate. Garnish with additional salt and pepper if desired. You can serve the omelette with a side of toast, hash browns, or a fresh salad for a complete meal.