Mediterranean Omelette

1. 1

   In a small mixing bowl, combine well the pepper, tomato, garlic, olives, olive oil, lemon juice, scallions (green onions) and parsley.

2. 2

   Set aside for as long as you can wait to let the flavors mingle, (at least 20 minutes).

3. 3

   In another small bowl, whisk together the eggs, milk, and herbs.

4. 4

   Heat a lightly sprayed nonstick skillet or omelette pan and pour about one-half of the egg mixture into the skillet.

5. 5

   Swirl to the edges of the pan.

6. 6

   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.

7. 7

   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.

8. 8

   Add about 1 ounce of the cheese to the mixture and gently fold over the other half of the omelet.

9. 9

   Cover the pan and cook for about 1 minute more; then turn off the heat.

10. 10

    Let the omelet sit in the pan for another minute or two until heated throught then slide onto a warm plate.

11. 11

    Re-season the pan with vegetable spray and repeat the process with the remaining ingredients.

12. 12

    Serve with Rosemary Roasted Sweet Potatoes or Spinach Spuds.

13. 13

    Makes 2 large omelletes, good for 2 hungry people or 4 people with side dishes.

* Per serving · 4 servings · Values may vary.