Mushroom Omelette

In a bowl beat the eggs and add milk. Beat again and set aside.

Chop the mushrooms, onion, red capsicum, green chillies and set aside. In a sauce pan add oil and add the chopped vegetables. Sauté, add salt and black pepper. Set aside.

In the same sauce pan add oil and add the egg, spread all side of the pan uniformly and on half the side add the sautéed vegetable. Fold the half of the omelette and put the serving plate on top of it and flip it to place on the plate. Set aside.

Plate and add julienned cabbage, carrots, sliced cucumbers to garnish and enjoy.