Chop the basil leaves, green bell pepper, and fresh parsley using a knife on a cutting board. Slice the spring onion thinly.

In a mixing bowl, add the 3 eggs and ¼ cup milk. Add salt and pepper to taste. Whisk very well until the mixture becomes smooth and slightly frothy.

Place a pan over medium heat. Add 1 tablespoon of olive oil and allow it to heat.

Pour the egg mixture into the heated pan. Let it cook for a few seconds, then gently stir.

Add chopped basil, green bell pepper, spring onion, and parsley. Mix gently so the vegetables spread evenly.

Cook for 5–6 minutes or until the eggs are fully set and cooked through.

Sprinkle paprika on top for extra flavor and color.

Serve hot and enjoy your Optavia Lean and Green Omelette!