Add olive oil to saute pan. Add the vegetables, a pinch of sea salt, oregano and basil. Allow mixture to cook until the veggies begin releasing water and are cooked to your desired consistency (some prefer their veggies to retain their crispness, others, like them cooked more thoroughly

Melt the butter over low heat in omelette pan.

In mixing bowl, combine eggs, milk, salt and pepper and whisk well. Add to omelette pan.

Cook eggs over medium heat until well set. At this point you should be able to carefully flip the eggs over and cook the other side.

Place cooked eggs on a plate and top with veggies on one half of the eggs. Sprinkle on ½ of the grated cheese and fold the other half of the eggs over top.

Top with the remaining cheese and enjoy!