**Ingredients:**
– 6 large eggs
– 1/2 cup milk
– 1 cup diced bell peppers (any color)
– 1 cup diced tomatoes
– 1 cup diced mushrooms
– 1 cup chopped spinach
– 1/2 cup shredded cheddar cheese
– Salt and pepper, to taste
– Cooking spray or butter, for greasing
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. **Prepare the Vegetables:** In a skillet over medium heat, sauté the diced bell peppers, tomatoes, and mushrooms until they are softened, about 5-7 minutes. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
3. **Whisk the Eggs:** In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
4. **Assemble the Omelette:** Pour the whisked eggs into the prepared baking dish. Spread the cooked vegetables evenly over the eggs. Sprinkle the shredded cheddar cheese on top.
5. **Bake the Omelette:** Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the edges are lightly golden brown.
6. **Slice and Serve:** Once baked, remove the omelette from the oven and let it cool for a few minutes. Slice into squares or wedges and serve hot.
7. **Optional Garnish:** Garnish with fresh herbs, such as chopped parsley or chives, if desired.
8. **Serve and Enjoy:** Serve the baked vegetable omelette as a delicious and nutritious breakfast or brunch option. It’s also great for meal prep and can be enjoyed hot or cold. Enjoy!
9. **Storage:** Any leftover omelette can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
