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2 to 4 servings)
• 1 tablespoon butter or cooking oil
• 1/2 cup thinly sliced green pepper
• 1/2 cup thinly sliced onion
• 1/4 to 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 cup chopped tomato
• 4 eggs
• 1/4 cup water
• 1 medium tomato, sliced
• 2 tablespoons shredded low-moisture part skim mozzarella cheese
• Flour tortillas, optional
• Salsa, optional
• Reduced-fat sour cream, optional
In 10-inch omelet pan or skillet with ovenproof handle+ over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.
In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.
Note: To make handle ovenproof, wrap completely with aluminum foil.
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