Veggie Omelet With Goat Cheese

• 4 large eggs
• 1/4 cup whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 teaspoons olive oil, divided
• 1 cup thinly sliced zucchini
• 4 small fresh mushrooms, chopped
• 1/4 cup finely chopped green pepper
• 1 cup fresh baby spinach
• 2 green onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 cup crumbled goat cheese
• Additional thinly sliced green onions

1. In a small bowl, whisk eggs, milk, salt and pepper. In a
2. , heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
3. 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.
4. 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.

eggs, milk, salt, pepper, olive oil, zucchini, mushrooms, green pepper, baby spinach, green onions, garlic, goat cheese, green onions

Taken from www.tasteofhome.com/recipes/veggie-omelet-with-goat-cheese/ (may not work)