1

In a skillet on medium heat, heat oil and cook eggplant and zucchini for three minutes. Add tomatoes and cook another minute, or until eggplant and zucchini are tender. Transfer vegetable mixture to a plate.

2

In a bowl, beat eggs, milk, salt and pepper together. Heat skillet over medium heat and heat butter until sizzling hot. Pour egg mixture into pan. When it starts to cook, use a spatula to lift edges of mixture, tipping pan so uncooked egg runs underneath.

3

When eggs are no longer liquid but still glossy on top, place grated cheese and vegetable mixture on one side of omelette.

4

Use a spatula to fold the other side of the omelette over the cheese and vegetables. Slide omelette onto a plate and serve at once.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.