Cheesy Vegetable Omelet

Ingredients

• •8 large eggs
• •1/4 cup milk
• •1/2 cup shredded cheese (cheddar or your choice)
• •1/2 cup bell peppers (diced)
• •1/2 cup spinach (chopped)
• •1/4 cup onion (diced)
• •1/4 cup mushrooms (sliced)
• •2 tbsp olive oil
• •Salt to taste
• •Pepper to taste

Instructions

1. 1

   In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.

2. 2

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

3. 3

   Add diced onion and bell peppers to the skillet. Sauté for about 3-4 minutes until they start to soften.

4. 4

   Add the chopped spinach and sliced mushrooms to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the mushrooms soften.

5. 5

   Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook undisturbed for about 2 minutes until the edges start to set.

6. 6

   Sprinkle the shredded cheese evenly over the top of the omelet. Cover the skillet with a lid and cook for another 3-4 minutes until the cheese melts and the eggs are fully cooked.

7. 7

   Once cooked, gently fold the omelet in half and slide it onto a plate. Cut into wedges and serve warm.