Ingredients
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
Method
- 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.
Serves: 1
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
