Delicious Veggie Omelet

Melt 1 tablespoon of butter in a medium skillet over medium heat. Add onion and bell pepper, cooking and stirring until they are just tender, about 4 to 5 minutes. Transfer the vegetables to a bowl, season with 1/4 teaspoon salt, and set aside.

In a separate bowl, whisk together the eggs, milk, the remaining 1/2 teaspoon salt, and pepper.

In the same skillet, melt the remaining tablespoon of butter over medium heat, swirling to coat the pan. Once the butter is bubbling, pour in the egg mixture and let it cook undisturbed until the edges begin to set, about 1 minute. Gently lift the edges of the omelet with a spatula to allow any uncooked egg to flow to the skillet. Continue cooking until the center looks firm, about 1 to 2 more minutes.

Sprinkle cheese over the omelet, then spoon the vegetable mixture over half of the omelet. Using a spatula, fold the omelet in half over the vegetables. Cook for another minute, or until the cheese melts to your liking. Slide the omelet onto a plate, cut it in half, and serve.