cheesy omelet with vegetables

Ingredients

• 2 large eggs
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper (any color)
• 1/4 cup chopped mushrooms
• 1/2 cup shredded cheddar cheese
• 1 tablespoon chopped fresh chives (optional)

Instructions

1. Whisk together eggs, milk, salt, and pepper in a bowl until well combined.
2. Heat butter in a non-stick skillet over medium heat.
3. Add chopped onion and bell pepper to the skillet and cook for 3-5 minutes, or until softened.
4. Add chopped mushrooms and cook for an additional 2-3 minutes.
5. Pour the egg mixture into the skillet.
6. Cook for 2-3 minutes, or until the edges begin to set.
7. Sprinkle the shredded cheddar cheese over the omelet.
8. Fold the omelet in half and cook for an additional 1-2 minutes, or until the cheese is melted and the omelet is cooked through.
9. Garnish with chopped fresh chives (optional).

Notes

• For best results, use a non-stick skillet to prevent the omelet from sticking.
• Chop vegetables finely for faster cooking.
• Don't overcook the omelet, as it will become dry.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• To make a larger omelet, simply double or triple the ingredient quantities.