Ingredients
4 large eggs1/4 cup whole milk1/4 teaspoon salt1/8 teaspoon pepper4 teaspoons olive oil, divided1 cup thinly sliced zucchini4 small fresh mushrooms, chopped1/4 cup finely chopped green pepper1 cup fresh baby spinach2 green onions, thinly sliced2 garlic cloves, thinly sliced1/4 cup crumbled goat cheeseAdditional thinly sliced green onions
Preparation
In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge.
As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
