Omelette Paysanne Familiale

1.In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined and slightly frothy.

2.Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onions and bell peppers, sautéing for about 3-4 minutes until they begin to soften.

3.Add the diced zucchini and continue to sauté for another 2-3 minutes until all the vegetables are tender.

4.Stir in the chopped spinach and cook for an additional minute until wilted.

5.Pour the egg mixture over the sautéed vegetables in the skillet, tilting the pan to ensure even distribution. Reduce the heat to low.

6.Sprinkle the grated cheese evenly over the top of the omelette. Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are set and the cheese is melted.

7.Once cooked, carefully slide the omelette onto a large serving platter. Garnish with fresh herbs before slicing into wedges.