Vegetable and Oat Omelet

Place a non-stick pan on the stove and heat over medium heat. Add 3 tablespoons of rolled oats to the pan and toast dry for approximately 2-3 minutes until they slightly change color and release a caramelized walnut aroma. Remove the toasted oats from the stove and let them cool at room temperature.

Wash the spinach thoroughly in vinegar water, dry them, and chop them finely. Dice the red capia pepper into small cubes. Slice the green onion into thin rings.

In a deep mixing bowl, whisk 2 eggs and 3 tablespoons of semi-skimmed milk with a whisk for approximately 1 minute until they reach a homogeneous and slightly frothy consistency.

Add the finely chopped spinach, diced red capia peppers, green onions, salt, black pepper, and the cooled toasted oats to the whisked egg mixture, then gently mix with a spatula until all ingredients are evenly distributed.

Add 1 dessert spoon of olive oil to the non-stick pan you will use to cook the omelet and spread it evenly over the bottom of the pan with a brush. Heat the pan over medium heat.

When the pan is hot, pour the prepared vegetable and oat mixture into the center of the pan, level the top with a spatula, and spread it evenly across the bottom of the pan.

Cover the pan and cook over low heat for approximately 4-5 minutes until the bottom turns golden yellow. Then, flip the omelet using a wide plate or a flat lid and cook the other side for about 3 minutes before serving hot.