Herb-Infused Vegetable Omelette

1.In a mixing bowl, whisk together the eggs and milk until well combined and slightly frothy.

2.Add salt and pepper to the egg mixture according to your taste preferences.

3.In a non-stick skillet, heat the grapeseed oil over medium heat.

4.Add the diced bell peppers, and chopped onion to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.

5.Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted.

6.Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even coverage.

7.Cook for about 3-4 minutes, or until the edges start to set. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.

8.Once the bottom is set but the top is still slightly runny, sprinkle the chopped parsley and chives over the omelette.

9.Cover the skillet with a lid and cook for another 2-3 minutes until the top is fully set and the omelette is cooked through.

10.Carefully slide the omelette onto a plate, folding it in half if desired, and serve hot.