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1
In a small mixing bowl, combine well the pepper, tomato, garlic, olives, olive oil, lemon juice, scallions (green onions) and parsley.
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2
Set aside for as long as you can wait to let the flavors mingle, (at least 20 minutes).
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3
In another small bowl, whisk together the eggs, milk, and herbs.
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4
Heat a lightly sprayed nonstick skillet or omelette pan and pour about one-half of the egg mixture into the skillet.
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5
Swirl to the edges of the pan.
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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.
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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.
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8
Add about 1 ounce of the cheese to the mixture and gently fold over the other half of the omelet.
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9
Cover the pan and cook for about 1 minute more; then turn off the heat.
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10
Let the omelet sit in the pan for another minute or two until heated throught then slide onto a warm plate.
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11
Re-season the pan with vegetable spray and repeat the process with the remaining ingredients.
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12
Serve with Rosemary Roasted Sweet Potatoes or Spinach Spuds.
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13
Makes 2 large omelletes, good for 2 hungry people or 4 people with side dishes.
