Folded Pepper-Onion Omelets with Feta Toast

Steps

1. Slice the red bell pepper, green bell pepper and onion, mince the garlic, crumble the feta and tear the basil before you start.
2. In a bowl, whisk the egg, egg white, milk, half the salt and half the ground black pepper until smooth; set this egg mixture aside.
3. Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the onion, red bell pepper and green bell pepper and cook, stirring, 8 to 10 minutes until soft and lightly browned. Stir in the garlic, oregano, the remaining salt and the remaining ground black pepper for 1 minute, then move this vegetable filling to a plate and wipe out the skillet.
4. Toast the whole-wheat bread and keep it warm.
5. Make one omelet at a time: heat a quarter of the remaining olive oil in the skillet over medium-low heat, pour in a quarter of the egg mixture and cook, pushing the set edges toward the center, until almost set.
6. Spoon a quarter of the vegetable filling and a quarter of the feta over one half, fold the omelet over and cook 1 minute more until the eggs reach 160°F (71°C) with no runny egg left.
7. Slide onto a plate and repeat with the remaining olive oil, egg mixture, vegetable filling and feta in three more batches.
8. Scatter the basil over the omelets and serve with the whole-wheat toast.