Wakey Wakey Pesto Omelet with Veggies for a Power Start

Instructions:

1. Chop the cherry tomatoes, bell pepper, and spinach. Set aside.
2. In a mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until light and frothy.
3. Heat the olive oil or butter in the non-stick frying pan over medium heat. The pan is ready when a drop of egg mixture sizzles gently.
4. Pour the egg mixture into the heated pan.
5. Let the omelet cook undisturbed for about 30 seconds, or until the edges begin to set.
6. Sprinkle the chopped vegetables evenly over one half of the omelet. Dot the other half of the omelet with pesto.
7. Using a spatula, carefully fold the omelet in half, over the vegetables and pesto. Cook for another 1-2 minutes, or until the filling is heated through and the omelet is cooked to your liking.
8. Slide the omelet onto a plate. Garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately.