Cheesy Bell Pepper and Tomato Omelette

Crack the eggs into a bowl and whisk them until well combined.

Add milk to the eggs and whisk again until smooth.

Season the egg mixture with salt and pepper to taste.

Heat a non-stick skillet over medium heat and add a small amount of oil.

Dice the bell peppers and tomato into small pieces.

Add the diced bell peppers and tomato to the skillet and sauté for 3-4 minutes until softened.

Pour the egg mixture over the sautéed vegetables in the skillet.

Tear the string cheese into small pieces and sprinkle over the eggs.

Cover the skillet with a lid and cook for 5-7 minutes until the eggs are set and the cheese is melted.

Carefully slide the omelette onto a plate and serve hot.