Tennessee Bologna Omelet

Combine the 4 well-beaten eggs with ¼ teaspoon baking powder in a medium bowl, whisking until the baking powder is fully incorporated and the mixture is light and airy.

Dice the red onion, red peppers, and celery into small, uniform pieces and set aside.

Cut the bologna into small pieces and cut the American cheese into small pieces.

Heat a non-stick skillet or well-buttered 10-inch omelet pan over medium heat for 1-2 minutes until evenly heated.

Pour the egg mixture into the hot skillet and let it cook undisturbed for 1-2 minutes until the bottom begins to set but the top is still slightly runny.

Gently push the cooked portions of egg toward the center of the skillet, tilting the pan so uncooked egg flows to the edges.

Once the top is mostly set but still slightly moist, sprinkle the diced red onion, red peppers, celery, bologna pieces, and American cheese over one half of the omelet.

Fold the omelet in half over the filling using a spatula and cook for an additional 30 seconds to 1 minute until the cheese begins to melt.

Slide the omelet onto a serving plate and serve immediately while hot.