3 Eggs
¼ cup Milk
Pinch of salt
50 g Salted butter
½ cup mixed peppers, chopped
1 handful Mushrooms, chopped
1 Tsp Black pepper
1 Tbsp Seven Colours Grill Seasoning™
150 g Cheddar, grated


Beat eggs in a bowl, add milk and salt and then whisk. Melt butter in a hot pan and sauté peppers and mushrooms. Add black pepper and Seven Colours Grill Seasoning™. Continue to sauté for a further two minutes and set aside. Grease a separate pan with a little bit of butter and place on medium heat. Pour in the egg mixture and let it cook without stirring. After the eggs have cooked through, remove the omelette and place on a plate. Top half of the omelette with the veggies and cheese then fold the omelette over to cover the filling. Serve while hot.
TIP: Can be served with avocado.