1 Beat eggs, oats, salt, pepper and milk in a large bowl.
2 Heat 1 tsp oil in a non-stick pan, and pour half the egg mixture on the pan. Then roll the pan until the egg mixture spreads over the base and cook the egg mixture over a simmering flame.
3 Sprinkle half the vegetables: capsicum, onion, tomato, and mushroom on top and press gently and cover the pan.
4 Cook for about 1-2 minutes or until the vegetables are done and the egg is light golden in colour.
5 Flip the egg over and cook until it is light golden in colour.
6 Make the other omelet with the remaining egg mixture and 1 tsp. oil.
7 Serve vegetable side up. Cut into wedges, serve hot with toasted bread.