In a bowl, whisk together the eggs, salt, black pepper, and turmeric.

Add the chopped vegetables to the egg mixture and stir well.

Heat olive oil in a frying pan over medium heat.

Pour the egg and vegetable mixture into the pan and cook until the edges start to set.

Using a spatula, gently fold the omelette in half and cook for another 2-3 minutes.

Serve hot and enjoy your healthy Afghani omelette!