Veggie Omelette

Instructions

1. 1

   Dice the bell peppers, onions, and mushrooms into small, uniform pieces

3. 2

   Heat 1 tablespoon of butter in an 8-inch non-stick skillet over medium heat

5. 3

   Sauté the diced vegetables for 3-4 minutes until softened, then remove and set aside

7. 4

   Whisk together the eggs with salt, pepper, and a splash of milk until well combined

9. 5

   Add remaining butter to the skillet and pour in the egg mixture, tilting the pan to spread evenly

11. 6

    Let the eggs cook for 1-2 minutes until the bottom sets, then gently push cooked portions toward center allowing uncooked egg to flow to edges

13. 7

    When the top is still slightly wet but the bottom is set, add the cooked vegetables to one half

15. 8

    Fold the omelette in half and slide onto a plate, optionally garnish with fresh herbs and serve immediately

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