Beat the eggs and add the milk. Add a pinch of salt and whisk.
Remove the chalazae by using a sieve.
Add the finely chopped vegetables to the egg mixture. Add salt and pepper and stir.
Heat a non-stick frying pan (preferably 10 inches in diameter) with oil.
Pour in half of the egg mixture and cook it over low heat until half done.
Roll the omelette half way to the middle. (You may apply more oil to the pan each time you have to roll up)
Pour ¼th of the egg mixture onto the empty side of the pan, merging with the half rolled omelette; Keep it half-cooked.
Repeat the process by pouring in rest of the egg mixture leaving it half cooked. Roll up the omelette.
Tip them onto a board and let it cool before cutting it into rolls.
Calories (Kcal) 327
Protein (g) 21
Fat (g) 21
Carbohydrates (g) 13
Vitamin A (mcg) 424