In a medium-sized bowl, crack two large eggs and add 1/4 cup of milk. Whisk together until frothy.

Stir in the diced bell peppers and onions.

Sprinkle in salt and pepper as desired.

On medium heat, add a little cooking spray or oil to a non-stick frying pan.

Pour the egg mixture into the heated pan and let it cook undisturbed for about 3-4 minutes until the edges start to set.

Once the edges are firm and the middle still slightly runny, add the shredded cheese on one half of the omelet.

Using a spatula, fold the omelet in half over the cheese and allow it to cook for another minute or until the cheese melts.

Gently slide the omelet onto a plate, slice, and serve hot.