Broccoli and Mushroom Omelette

Ingredients

• Cheddar cheese (1/2 cup, shredded)
• Olive oil (1 tablespoon)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Milk (2 tablespoons)
• Eggs (3, large)
• Mushrooms (1 cup, sliced)
• Broccoli (1 cup, chopped)

Instructions

1. In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper until well blended.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the chopped broccoli and sliced mushrooms to the skillet. Sauté for about 5 minutes, or until the vegetables are tender and slightly golden.
4. Pour the whisked egg mixture over the sautéed vegetables in the skillet, ensuring it evenly covers the vegetables.
5. Cook the omelette for about 2-3 minutes, or until the edges start to set. Lift the edges gently with a spatula to allow any runny egg to flow underneath.
6. Sprinkle the shredded cheddar cheese evenly over the half-cooked omelette.
7. Carefully fold the omelette in half using a spatula and continue cooking for another 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
8. Gently slide the omelette onto a plate and serve hot. For a touch of freshness, consider serving with a side of mixed salad greens.