Dice the chicken into 1/2-inch pieces and finely dice the bell pepper into 1/4-inch pieces. Densely pack the spinach by hand to measure 1/4 cup—this ensures you get maximum nutrition in every bite. Having all your filling ingredients prepped and ready before you start cooking the eggs is essential since omelettes cook quickly and there's no time to chop once you've started.

Crack the 3 eggs into a bowl and whisk together with salt, ground black pepper, and paprika until the mixture is well combined and slightly frothy. Heat 1 teaspoon of unsalted butter in an 8-inch non-stick skillet over medium heat until it foams and coats the pan evenly. Pour the egg mixture into the center of the pan and let it cook undisturbed for about 30 seconds until the bottom begins to set. Using a spatula, gently push the cooked egg toward the center, tilting the pan so uncooked egg flows to the edges—repeat this 2-3 times until the top is mostly set but still slightly wet.

When the eggs are nearly set with just a thin layer of wet egg on top, distribute the diced chicken, bell pepper, spinach, and salsa on one half of the omelette. Fold the empty half over the filled half using your spatula, creating a half-moon shape. Cook for 30 seconds to warm the filling through, then carefully slide onto a plate and serve immediately while hot.