YIELD: 4 servings
TIME: unknown
NUTRITIONAL INFO: (Calories: 285; Fat: 16g
TAGS: omelet, breakfast, healthy
INGREDIENTS:
Preheat broiler
9-inch (23 cm) ovenproof skillet
• 1 tbsp vegetable oil 15 mL
• 1 medium onion, chopped 1
• 1 clove garlic, minced 1
• 1⁄2 cup each chopped red and 125 mL
• green bell pepper
• 1 medium potato, peeled 1 cooked and diced
• 1 medium tomato, seeded 1 and chopped
• 6 eggs
• 1⁄3 cup skim milk 75 mL
• 1⁄2 tsp crushed dried oregano 2 mL
• 1⁄2 tsp salt 2 mL
• 1⁄4 tsp white pepper 1 mL
• Pinch crushed red pepper flakes Pinch
• 1 cup shredded part-skim 250 mL
• mozzarella cheese
DIRECTIONS:
1. In a 9-inch (23 cm) ovenproof skillet, heat oil over medium-high heat ; sauté onion, garlic and red and green peppers for 3 to 5 minutes or until softened. Stir in potato and tomato.
2. Whisk together eggs, milk, oregano, salt, pepper and red pepper flakes; pout into skillet and cook until bottom is set. Lift with spatula to allow uncooked portion to flow underneath ; cook until almost set. Sprinkle with cheese. Broil until cheese melts, 2 to 3 minutes. To serve, cut into 4 wedges.
