Cheese and Veggie Omelette with Whole Wheat Toast and Tomato Salad

Instructions

1. 1

   Prepare the egg mixture

   • In a medium bowl, crack the 4 eggs.
   • Add the milk, salt, and black pepper.
   • Whisk together until the yolks and whites are just combined and slightly frothy. Do not over-whisk.
2. 2

   Sauté the vegetables

   • Heat 1 tsp of olive oil in an 8-inch non-stick skillet over medium heat.
   • Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.
   • Add the fresh spinach and cook for 1 minute more, until it has just wilted. Remove the vegetables from the skillet and set aside.
3. 3

   Cook the first omelette

   • Wipe the skillet clean and return to medium heat. Add 1/2 tsp of olive oil.
   • Pour half of the whisked egg mixture into the pan.
   • Let the eggs cook undisturbed for about 1-2 minutes, until the edges begin to set.
   • Gently push the cooked edges toward the center and tilt the pan to allow the uncooked egg to flow underneath.
4. 4

   Fill and fold the first omelette

   • When the eggs are mostly set but still slightly soft on top, sprinkle half of the shredded cheese and half of the cooked vegetables over one side of the omelette.
   • Using a spatula, carefully fold the other half over the filling.
   • Cook for another 30-60 seconds, until the cheese is fully melted.
   • Gently slide the finished omelette onto a plate.
5. 5

   Cook the second omelette

   • Repeat the process with the remaining 1/2 tsp olive oil, egg mixture, vegetables, and cheese to make the second omelette.
6. 6

   Garnish and serve

   • Sprinkle the omelettes with fresh chopped chives.
   • Serve immediately while hot.