Veggie Omelette Wraps

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

2.Heat olive oil in a non-stick skillet over medium heat until shimmering.

3.Add the diced red and green bell peppers and chopped red onion to the skillet. Sauté for 2-3 minutes until the vegetables are softened but still vibrant.

4.Add the chopped spinach and cherry tomatoes to the skillet. Cook for an additional 1-2 minutes until the spinach wilts.

5.Pour the egg mixture evenly over the sautéed vegetables in the skillet. Reduce heat to medium-low.

6.Allow the eggs to cook undisturbed for about 3-4 minutes until the edges are set and the bottom is lightly golden.

7.Sprinkle shredded cheddar cheese evenly over the eggs, if using, and cook for another minute until the cheese melts and the eggs are fully set but still moist on top.

8.Carefully slide the omelette onto a plate and let it cool slightly.

9.Warm the whole wheat tortillas in a dry skillet or microwave until pliable.

10.Cut the omelette into two equal portions and place each portion onto the center of a tortilla.

11.Sprinkle fresh cilantro over the omelette portions, if desired.

12.Fold the sides of the tortilla over the omelette and roll tightly to form wraps.

13.Serve immediately for a warm, portable breakfast or wrap in foil to enjoy on the go.