Okay, let’s whip this up! Crack those eggs into a bowl, add the milk, and whisk it all together like you mean it. Sprinkle in some salt and pepper—don’t be shy!
Get your skillet heating up over medium heat. Toss in the butter or oil and let it melt—smells so good already, doesn’t it?
Throw in the diced bell peppers and onion. Give ‘em a quick sauté for 2-3 minutes until they soften up a bit. You’ll know they’re ready when the kitchen starts smelling amazing.
Add the chopped spinach and stir it around for about a minute. It’ll wilt down fast—don’t worry if it looks like a lot at first!
Pour that egg mixture right over the veggies. Let it sit for a few seconds so it starts to cozy up with them.
Cook it for 3-4 minutes until the edges look set. If you’re going for cheese (and why wouldn’t you?), sprinkle it on now—it’ll get all melty and perfect.
Use a spatula to gently lift the edges and fold the omelette in half. Don’t stress if it’s not perfect—mine never are, and it still tastes great!
Let it cook for another minute or two, then flip it for one more minute to finish it off. Slide it onto a plate, and there you go—hot, veggie-packed goodness ready to enjoy!