In a bowl, beat together eggs, milk and egg whites. Add chives, parsley, ¼ tsp salt and a generous pinch of black pepper. Mix well to combine. Set aside. For AP add nutritional yeast.
Add onion, garlic and tomatoes to large oven proof frying pan with broth. Add ¼ tsp salt and pinch of pepper. Cook on low for 3-4 minutes until tender. For AP, add spinach or replace 1 cup of tomato with red pepper or red onion. Cook vegetables in coconut oil.
Pour egg mixture into frying pan over tomatoes. Turn heat to medium and let mixture settle for 2-3 mins. Loosen cooked egg from the sides of the pan allowing any uncooked egg to seep down.
When the egg looks almost completely cooked but still a little unset in center, transfer pan to the oven to finish cooking through completely – about 5 minutes.
Batch cooking tip or Alternate Cooking Method Option:
Stir cooked and cooled vegetable mixture into uncooked egg mixture and pour into individual muffin tray cups. Oven bake to create mini egg muffins.
Watch the heat when cooking the omelette to ensure it does not burn.