Red Pepper, Leek & Mozarella Omelette

In a large bowl, whisk the eggs, milk, salt and pepper and set aside.

In a medium sized skillet set over high heat, add the olive oil, garlic, leeks and red pepper. Cook, stirring occasionally, for about 8 minutes. Remove vegetables from pan and keep pan set over a medium to low heat. Add the butter to the pan and then pour in the eggs. Use a rubber spatula to gently loosen the edges as the bottom starts to cook quite quickly. Pour the vegetables down the middle of the omelette and leave it to finish cooking. Continue to loosen the edges with the spatula as it cooks, about 5 more minutes. Add the cheese and arugula and continue to cook until the cheese melts, about 2 minutes. Remove from heat and gently use your spatula to flip it into a half moon shape. Cut in half and it serves two.