bell pepper, yellow, (or green or red) seeded and chopped
1
each
tomato, medium diced
2
each
garlic cloves
1/4
C
black olives, pitted and sliced
2
each
scallions, green onions -- chopped
4
each
eggs, large or 1 cup egg substitute
2
TB
milk, skim
1
teaspoon
olive oil, extra-virgin
1
teaspoon
lemon juice, prefer fresh
1
TB
herb mixture, basil, oregano, thyme
1
TB
parsley
2
oz
feta cheese, crumbled
Directions:
In a small mixing bowl, combine well the pepper, tomato, garlic, olives, olive oil, lemon juice, scallions (green onions) and parsley. Set aside for as long as you can wait to let the flavors mingle, (at least 20 minutes).
In another small bowl, whisk together the eggs, milk, and herbs. Heat a lightly sprayed nonstick skillet or omelette pan and pour about one-half of the egg mixture into the skillet. Swirl to the edges of the pan. Reduce the heat and cook for 1 to 2 minutes; then slide a spatula underneath the omelette to ease the excess mixture onto the pan's surface.
When the omelet is light brown around the edges and the top surface is barely moist, add one-half of the vegetable mixture to one-half of the omelette, forming a half moon. Add about 1 ounce of the cheese to the mixture and gently fold over the other half of the omelet.
Cover the pan and cook for about 1 minute more; then turn off the heat. Let the omelet sit in the pan for another minute or two until heated throught then slide onto a warm plate.
Re-season the pan with vegetable spray and repeat the process with the remaining ingredients. Serve with Rosemary Roasted Sweet Potatoes or Spinach Spuds.
Makes 2 large omelletes, good for 2 hungry people or 4 people with side dishes.
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