Chop all of your veggies into 1 cm cubes or smaller

Toss chopped veggies with 1 tsp olive oil

Put in single layer on cookie sheet

Bake 400 for 25 mins, remove, set aside

Shred cheese. set aside

Crack eggs into bowl, whisk with milk, season with salt and pepper, set aside.

Put a scoop of veggies into omelet pan.

Add egg, just enough to cover the veggies, but not too much, keep it a thin layer

Cook pushing edges in slightly, until no longer liquidy

Flip over

Sprinkle on cheese

Fold in half, let cook for 30 more seconds

Serve warm

Make each omelet individually to preference, makes 6