1/4 cup (60 ml) bell peppers, chopped
1/4 cup (60 ml) onions, chopped
2 teaspoons (10 ml) olive oil, divided
2 large eggs
1 tablespoon (15 ml) milk
1/4 cup (60 ml) part-skim mozzarella, grated
- Heat one teaspoon olive oil in a small, nonstick skillet over medium-high heat. Saute the onions and peppers for 3–5 minutes. Set aside.
- Add remaining teaspoon of oil to the empty skillet. Whisk together the milk and eggs and pour into the skillet. Lower the heat to medium.
- Using a wooden spoon, gently push cooked portions aside to allow uncooked eggs to reach the skillet bottom. Do this a few times until the bottom of the omelet starts to set. Top with the veggie mixture and mozzarella. When mozzarella melts, sprinkle with salt and pepper if desired.
Nutrition (per serving): Calories: 276; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 11g; Cholesterol: 378mg; Sodium: 328mg; Carbohydrate: 8g; Dietary Fiber: 2g; Sugar: 4g; Protein: 16g