Whole-Food Veggie Omelette with Whole-Grain Toast

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

Heat half of the olive oil in a small non-stick skillet over medium heat. Add the diced bell pepper and sliced mushrooms, sautéing for 3 to 4 minutes until softened.

Add the baby spinach to the skillet and cook for 1 minute until wilted. Remove the vegetables from the pan and set them aside on a plate.

Wipe the skillet clean, return it to medium-low heat, and add the remaining olive oil. Pour in the egg mixture, tilting the pan to ensure an even layer.

Let the eggs cook undisturbed for 2 minutes until the edges begin to set. Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.

Spoon the cooked vegetables and crumbled feta cheese onto one half of the omelette.

Carefully fold the other half of the omelette over the filling. Cook for 1 more minute, then slide onto a plate.

Serve immediately alongside a slice of warm whole-grain toast.