Veggie Omelet

1 Spray Mist of Canola Oil
4 Medium-Sized Eggs
¼ Medium-Sized Red or Green Bell Pepper (Chopped)
¼ Small Onion (Chopped)
1 Small Tomato (Chopped)
¼ Cup of Fresh Milk (Try Skim)
Seasonings (Spices like Curry, Thyme, Basil)
Salt and Pepper to Taste

Crack eggs and place in bowl. Add milk and whisk briskly. Set aside. Spray medium pan with Spray Canola Oil. Turn pan on medium heat. Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown – lower heat if necessary. Spray the vegetable with Canola Oil again. Carefully pour in beaten eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can get browned a little. Fold the omelet in half. Note: If you wish to make this scrambled, simply ‘whisk’ the eggs in the pan as it fries. Garnish with fresh parsley or basil leaves.