Breakfast - Grilled Veggie and Spinach Omelet

Ingredients:

4 eggs
1/4 cup milk
1 tsp salt

1/2 green pepper (2 slices)
3 slices onion
1/2 tomato, diced
1 cup baby spinach
1 clove garlic
1 tsp butter
1 tsp pepper

1/4 cup grated cheddar cheese

Instructions:

Heat your grill or grill-pan on high heat

Heat a large non-stick skillet over medium high heat

Grill the pepper and onion until charred on both sides

In a medium sized bowl mix the eggs, milk and salt

Spoon 1/2 of the egg mixture in the pan and swirl the pan around to create one flat layer

Lift the edges of the pancake up to ensure its not sticking

Continue to cook until all the eggs are set and slide gently onto plate, cover

Repeat process with remaining egg mixture

Chop the peppers and onions roughly and add the the pan

Add the tomato and fry until the vegetables are softened (1-2 minutes)

Grate the garlic into the pan and add the butter and pepper

Stir in the baby spinach and spoon the mixture equally down the center of each egg pancake

Sprinkle the cheese over the top and roll up both sides to cover the mixture

Depicted in photograph below