Vegetable Omelette

Instructions

1. 1

   Crack the 4 large eggs into a bowl and whisk them together with 1/2 cup of whole milk until well combined.

2. 2

   Slice the 4 cherry tomatoes into halves.

3. 3

   Heat a non-stick skillet over medium heat and lightly grease it with a bit of oil or butter.

4. 4

   Pour the egg mixture into the skillet and let it cook for about 1-2 minutes until it starts to set at the edges.

5. 5

   Evenly distribute the sliced cherry tomatoes, 1/4 cup of canned peas, and 1/4 cup of canned corn over the egg mixture.

6. 6

   Sprinkle 1 teaspoon of rosemary and 1 teaspoon of thyme over the vegetables.

7. 7

   Cook the omelette for another 3-4 minutes, or until the eggs are fully set and the bottom is golden brown.

8. 8

   Carefully fold the omelette in half and slide it onto a plate.

9. 9

   Serve hot and enjoy your delicious vegetable omelette.