Artichoke & Roasted Red Pepper Soufflé Omelette Recipe

In a large bowl, whisk together the eggs, milk, salt, black pepper, Parmesan cheese, and parsley.

Heat the olive oil in a non-stick skillet over medium heat.

Pour the egg mixture into the skillet and cook for 2 minutes, or until the edges start to set.

Sprinkle the diced artichoke hearts and roasted red peppers evenly over the omelette.

Gently fold the omelette in half using a spatula and cook for an additional 2 minutes, or until the eggs are fully cooked and the filling is heated through.

Serve the omelette hot, sliced into wedges.