Garden Vegetable Omelet

Instructions

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1. Whisk the eggs, milk and a pinch of salt and pepper in a bowl until frothy.
2. Melt 1 teaspoon of butter in an 8-inch nonstick skillet over medium heat. Cook the pepper and onion for 3 minutes, add the spinach until wilted, then move the vegetables to a plate.
3. Melt the remaining butter in the skillet. Pour in the eggs and let them set for 20 seconds, then gently push the edges toward the center, tilting the pan so uncooked egg flows underneath.
4. When the eggs are almost set, spoon the vegetables and cheese over one half.
5. Fold the omelet in half, cook for 30 seconds more and slide it onto a plate.