Veggie Omelette

Dice up your vegetables into the sizes that you like in your omelette.
Take some olive oil and your garlic and on low-medium heat, fry off the vegetables in a pan. Add the harder veggies first and the softer, more delicate veggies last. Don't add spinach until everything else is tender.
Crack in some salt and pepper;
In a side bowl, take four eggs and a small amount of lite milk and whisk together then add to the mix ensuring it spreads evenly through.
Use a fork to test when the egg has cooked on the bottom. You should notice the omelette is firming but there will be a light layer of uncooked egg on the top.
At that point, remove from the stove top and add pan under the oven grill to finish it off.