Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined.
2. Heat a non-stick skillet over medium heat and add olive oil. Allow the oil to heat for about 1 minute.
3. Once the oil is heated, pour in the egg mixture. Allow it to cook undisturbed for about 2-3 minutes or until the edges begin to set.
4. Sprinkle the diced bell pepper, onion, spinach, and diced tomatoes evenly over one half of the omelette.
5. Cook for an additional 2-3 minutes until the eggs are fully set and the vegetables are tender.
6. Using a spatula, carefully fold the omelette in half over the vegetables. Cook for another minute to warm the filling.
7. Slide the omelette onto a plate and garnish with shredded cheese and fresh herbs if desired. Serve immediately.