Veggie Omelet with Toast

1		large organic egg
1		egg white
2  tablespoons		organic low fat milk
1/4  teaspoon		table salt
1  pinch		black pepper
1		spray coconut oil spray
1/4  cup		shredded cheese
1/4  cup		green pepper(s) chopped, sautéed
1/4  cup		uncooked scallion(s) chopped, sautéed
1/4  cup		fresh mushroom(s) sliced, sautéed

Tip: Click on the ingredient links to learn the nutritional information for all the Veggie Omelet with Toast ingredients. The serving size for any ingredient in Veggie Omelet with Toast may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a small bowl, whisk together eggs, milk, salt and pepper. Coat a small skillet with cooking spray; heat over medium heat. Pour in egg mixture and tilt skillet so bottom is completely covered with egg. Cook omelet until eggs are almost set, occasionally lifting egg in skillet to let uncooked egg move to edges of skillet, about 3 to 5 minutes. Top half of omelet with cheese and vegetables; fold omelet in half over fillings and heat through.