Veggie Omelet

01Method

1. 1

   In a medium skillet over medium heat, melt half the butter. Add the onion and bell pepper and cook, stirring, until just softened, 4 to 5 minutes. Transfer to a bowl, season with a quarter of the salt, and set aside.

2. 2

   In a separate bowl, whisk together the eggs, milk, the remaining salt, and the black pepper until combined.

3. 3

   Melt the remaining butter in the same skillet over medium heat, swirling to coat the surface. Once the butter begins to foam, pour in the egg mixture and let it cook without disturbing until the bottom starts to set, about 1 minute. Carefully lift the edges with a spatula to allow any liquid egg to run underneath. Continue until the center of the omelet appears mostly dry, 1 to 2 minutes more.

4. 4

   Scatter the cheese evenly over the omelet, then spoon the sautéed vegetables onto one half. Fold the other half over the filling with a spatula and cook until the cheese has melted to your liking, about 1 minute. Slide onto a plate, cut in half, and serve immediately.