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Generously oil the bottom of a small pan or skillet, and heat to medium. The smaller the skillet, the easier it is to flip the omelet.
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In medium bowl place eggs, milk (or water), Italian seasonings, and Cayenne pepper in a medium bowl, and whisk until combined.
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Combine all vegetables and feta in a medium bowl, and stir until combined.
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Place about 1/3 cup of the egg mixture in the heated skillet and swirl if needed until it covers the bottom of the skillet. Heat eggs until they are mostly cooked.
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Top about 1/4 cup of the veggie mixture on only one half of the egg.
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Fold over half of the omelet, and cook for another minute.
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Garnish with more cilantro, cheese, and tomatoes or salsa if desired.